An Arizona-based food, beverage and travel writer since 2008, I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond. Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.
A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Sunday, August 13 - Thursday, August 17: Las Vegas. For a SOMM Journal assignment, I headed to Vegas to cover a Roco Winery dinner at Chinglish. Look for my recap in the December issue!
We decided to add on some extra days, checking into the Park MGM for the first time. I’ll be posting more photos and details in the Travel section, but our dining highlights included La La Noodle, Eataly, and Ferrarro’s Ristorante….
La La Noodle at Park MGM in Las Vegas
Eataly at Park MGM
Ferraro’s Ristorante in Las Vegas
…Primrose, Momofuku, and Bavette’s Steakhouse…
Primrose at Park MGM
Momofuku at The Cosmopolitan
Bavette’s Steakhouse at Park MGM
..and we always stop at Lindo Michoacan in Henderson before the drive back to Phoenix for lunch (and fresh tortillas to take home).
Lindo Michoacan
Friday, August 18: Celebrity Chef Dinner at Hotel Valley Ho. The finale of the resort’s summer Sip + Shop market series was a special dinner featuring James Beard award-nominated chefs Rene “Chito” Andrade and Beau MacMillan.
Hotel Valley Ho executive chef Russell LaCasce, writer Chistina Barrueta, Chef Beau MacMillan, Chef Rene Andrade, and Zane Smith of WorldClass
We dined with the team from WorldClass, one of the sponsors, whose beautiful Ibérico pork belly was used in Beau’s cooking demo for the first course…..
…and award-winning Devesa Argentine ribeye on the parillada platter with oxtail, papas sucias, nopales, frijoles con queso, tortillas, and salsa.
Chef Rene Andrade of Bacanora in Phoenix and Espiritu in Mesa
Check back on next week’s Rubee Tuesday for visits to Arboleda, Ember at We-Ko-Pa resort, The Mission, La Famiglia, and Merkin Old Town Scottsdale.
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
June’s Show Stopper Shake at Zuzu at Hotel Valley Hois inspired by the classic Happy Meal - a chocolate shake with a macaron "burger" and cake pop "nuggets."
Thursday, June 15: Cafe Monarch (Old Town Scottsdale). It’s always nice to get together with John Bergman, co-founder of WorldClass, when he is in town, and on Thursday we were joined by Zane from his team and Eddie, GM at Prime at Gila River Casino Resort, for a spectacular dinner.
Golden Osetra caviar service
Some of the options from our four-course dinner with the Reserve wine pairing:
Shrimp ceviche with charred pineapple salpicon, avocado, and plantain chip
Sesame-crusted bigeye tuna with umeboshi tare sauce, compressed jicama, kimchi aioli, and crispy rice
Surf and turf with Wagyu and sea bass, root vegetables, fingerling potatoes, manchego butter, wild mushroom, and Bordelaise
Frutti di mare with ‘nduja and lemon crema
Friday, June 16:Hotel Valley Ho (Old Town Scottsdale). We were invited for a hosted staycation at one of our favorite resorts along with a weekend of special events.
After checking in, it was off to the OH Pool to meet up with media friends at our reserved cabana.
As part of the Hotel Valley Ho’s monthly Sip + Shop market series, James Beard award nominee Lindsay Autry of THE REGIONAL in West Palm Beach and Honeybelle at PGA National Resort was the celebrity guest for the weekend. Our media group had a chance to chat with Lindsay, a finalist on Bravo’s “Top Chef,” over cocktails and appetizers at a special meet-and-greet.
Executive Chef Russell LaCasce of Hotel Valley Ho and chef-owner Lindsay Autry of THE REGIONAL
Afterwards, we dined at Zuzu on fantastic dishes such as steak frites with WorldClass Devesa ribeye from Argentina, chimichurri, peppercorn Foyot sauce, and garlic-parmesan fries; sugar snap pea pasta carbonara with pesto cream and toasted hazelnuts; lemon meringue pie.
WorldClass Argentine ribeye and frites
On Saturday morning, we slept in before heading over to the hotel’s monthly indoor farmer’s market. When our summer heat means the outdoor farmers markets go on hiatus, the Hotel Valley Ho opens their doors to invite guests to shop local purveyors, wines and spirits to a free indoor market with live music (for more information and to register for July’s event with special guest Robert Irvine, visit this link)
As guest chef, Lindsay served her amazing tea-brined fried chicken and kale and green apple slaw. I’m ready to make a trip to Florida just to eat this again!
Wine and spirits were poured (I visited Tequila Corrido and DAOU Vineyards in between bites) and it was nice to see so many familiar faces, like MJ Coe and James Porter of Breadworks, Chris Schlattman of Better Events Management private chef service (soon to open a restaurant!), Brent Kille of Sonoran Pasta Co, Jason Raducha of Noble Bread, and Rachel Benkowski with Bone Haus Brewing.
That night, we gathered at Hotel Valley Ho’s Sands venue for Chef Lindsay’s cooking demo and delicious three-course dinner paired with DAOU Vineyards. We began with a welcome cocktail with Tequila Corrido, and chimichurri salt rim paired with passed bites such as oysters and fried green tomatoes.
Our mouthwatering feast paired with DAOU wines included seafood gumbo with sausage and fried okra, WorldClass Devesa Argentine ribeye with shishito peppers, Swiss chard, and short rib raviolo, and Atlantic Beach pie with lemon curd and candied Honeybell oranges.
As one of the sponsors, John Bergman, founder of WorldClass, spoke to the crowd about its mission to “Discover Hidden Treasures” and introduce them to chefs and diners.
WorldClass Account Executive Zane Smith, Hotel Valley Ho Executive Chef Russell LaCasce, and John Bergman, co-founder of WorldClass
Before checking out the next day, we returned to Zuzu for brunch, which is offered daily from 10 am to 2 pm. For me, a Purple People Eater and strawberry cheesecake French toast, and for my husband the Hot Chicken sandwich. Thank you to the Hotel Valley Ho for another wonderful stay!
Check back on my next Rubee Tuesday for our Hermosa Inn staycation with Cool Dining in the Cellar and a visit to one of my favorite cocktail lounges, Little Rituals.
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can readpast Rubee Tuesdays HERE.
Thursday, April 13: Fabio on Fire, Peoria. Katie Roeis the founder of Upper West Side PHX, so when we decided to get together for a double date, this mutual favorite on our side of the valley was an easy choice. We started with an off-menu special of the BEST calzone I’ve ever had, stuffed with cheese, onion, and porchetta (thank you Fabio!).
Recommended dish(es): Pasta special with sausage and porcini mushrooms, lobster ravioli, affogato, and homemade gelato.
The perfect ending was cream limoncello. Grazie Fabio!
Friday, April 14: Sottise, downtown Phoenix. Sottise had been on my must-visit list for quite a while, and I’m in love! Fantastic food, wonderful cocktails, friendly service, and a great wine list. Plus fabulous company with our friends TJ and Jenna.
I can’t think of a prettier downtown spot than its location in the historic Knipe House, built in 1901.
Recommended dish(es): Sottise Tower (Moondancer oysters, plain and with steak tartare, shrimp, boquerones, trout roe, creme fraiche, truffle potato chips, caviar, hiramasa, crab salad and octopus conserva); onion soup; cacio e pepe pasta with escargot, a “secret” menu item not listed, but always available; apple tart. And we were just as impressed with Lucas’ craft cocktails - I loved my Évasion, a clarified cocktail with tequila reposado, toasted buckwheat, and persimmon.
Tuesday,April 18: Staycation at Westin Tempe. We kicked off another great stay at our favorite Tempe hotel recording a Taste of AZ podcast with executive chef Mario Ventura and mixologist Nicole Robinson-Sanchez.
Of course, we had to head upstairs for sunset cockails on the Valley's highest open-air rooftop bar - Skysill. You can see more of this beautiful lounge and our stay in my video Reel.
Pancho's Ponche (Roku gin, rosemary, yuzu and locally-owned Gran Ponche Mexicano).
We ended a perfect day with dinner at Terra Tempe to explore the newest menu from Chef Mario. Recommended dish(es): Charred baby corn withchipotle aioli and cotija cheese; Potato Frito Misto with potato bravas croquettes, calamari, chorizo, and chipotle aioli; Terra's Hot Stone with Westholme Wagyu beef, cherry vinaigrette, cranberry pistachio biscotti, and tart cherry gelee; Sonoran Chicken Tortilla Soup; pea and ricotta ravioli with asparagus; filet with purple pomme purée, king mushrooms, and guajillo demi-glace; Arroz Negro with forbidden rice, maine lobster, jumbo shrimp, mussels, calamari, crab, chorizo, and saffron aioli.
Wednesday, April 19: Media Tour at Epicenter at Agritopia, Gilbert. Epicenter is a new vertical mixed-use community with 320 apartments, popular Arizona bars, restaurants and retail spots. I will be spotlighting Epicenter’s food and beverage offerings and founder Joe Johnston in a four-page feature for SOMM Journal, but you can see a Reel of our fun-filled day HERE.
CEO Will Johnston and Agritopia Founder Joe Johnston (photo courtesy of Epicenter)
We started off at Chef Claudio Urcioli’s Source, a restaurant (soups, salads, pizzas, sandwiches, grain bowls) and shop (wine, bread, olive oils, and pantry items).
Then it was off to tour some of the many things Epicenter offers: Vintage Home, Peixoto Coffee Roasters, Wylde Salon, Barre3, The Tyler apartments, Beer Barn, UrbAna, and Bunky Boutique.
Our afternoon ended at Belly with cocktails (Spicy Hydra with tequila, pineapple, Thai chili, and cucumber, and Rosé Sangria with passionfruit and lemongrass) and a feast of green papaya salad, spring rolls, fried rice, and crispy white fish. For more, see my Reel HERE.
Thursday, April 20: Argentina wine dinner at ZuZu at the Hotel Valley Ho. I’ve attended many of the special dinners hosted by Executive Chef Russell LaCasce, and this one ranked as one of my favorites, celebrating the culture of Chef de Cuisine Alejo Candia and Pastry Chef Maria Arenas, who met in Argentina. The main event was asado, tri-tip and Argentine ribeye and skirt steak grilled on a beautiful parilla that was donated by WorldClass.
We were greeted with Argentina’s national drink, Fernet con Coca, before being spoiled with this delicous menu.
Executive Chef Russell LaCasce, Pastry Chef Maria Arenas, and Chef de Cuisine Alejo Candia
A short walk to The House Brasserie to visit Bar Director Richard Allison for a nightcap(s) was a perfect finale.
Check back for next week’s Rubee Tuesday for photos of Angry Crab, Foodist Awards, and Hearth ‘61 at Mountain Shadows resort.
And follow along on my Instagram for this week’s visits to Sandfish Sushi & Whiskey, Arboleda for a podcast, Mora Italian, and Tia Carmen for a special one year anniversary menu.
WorldClass grilled Spanish octopus with mole rojo at Vecina in Phoenix
A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can readpast Rubee Tuesdays HERE.
Tuesday, March 21:Vecina (Phoenix). If we lived closer, we would be regulars at Vecina. I’m always so impressed with the uniquely creative dishes here (not to mention the excellent craft cocktails). On Tuesday, we stopped in for drinks and a quick bite, but couldn’t say no to guacamole, chicken karaage with aji amarillo, citrus gastrique, and togarashi, and what is now one of my favorite octopus dishes in town - WorldClass grilled Spanish octopus and mole rojo with white beans and aji verde.
I was also treated to a preview of one of the best dishes I have ever had at Vecina! Tacos Árabes are now being served daily as a limited special, so get there while you can for this fantastic WorldClass Cinco Jotas acorn-fed Ibérico pork and chipotle crema on flatbread garnished with pickled onions, almond dukkah and micro cilantro.
Our next stop was ZuZu at Hotel Valley Ho in Old Town Scottsdale. I love introducing Meridith May (editor and owner of SOMM Journal and Tasting Panel magazines) to my favorite spots since her move from LA. After a feast that included potato pavé topped with Argentine steak tartare and WorldClass caviar, roasted garlic hummus, lobster mac and cheese, glazed Japanese eggplant, and Argentine steak (filet and ribeye), what was her verdict? “The best meal! Chef Lacasce is a genius.”
And speaking of Argentine beef, I have my reservations to a special Argentina Dinner at ZuZu on April 20. Get alll the details, including menu, at THIS LINK.
To learn more about executive chef Russell LaCasce, listen in on our A Taste of AZ podcast on Apple Podcasts, or watch it on YouTube by clicking the photo below.
Wednesday, March 22: I had another double-header the next day, first stopping at Pa’La Downtown for a great interview with chef-owner Jason Alford and general manager Gilles Kolakowski. Look for my column in the June issue of SOMM Journal.
Afterwards, I took advantage of the beautiful weather to finally check out Eden Bar, the rooftop lounge at Kimpton Hotel Palomar, and experience beverage director Clint Spotleson’s fantastic craft cocktails (like the Phoenix Rising below). Read all about it HERE, and see more on my video Reel.
Phoenix Rising at Eden Bar (hibiscus and orange infused Tito's vodka, lemon, pomegranate green tea syrup, and La Poema sparkling rose)
Dinner downstairs at Blue Hound Kitchen and Bar: I first met executive chef Alex Robinson at Royal Palms, and executive sous chef Michael Press at Tanzy, and I have been fans of both talents ever since.
Chefs Alex Robinson and Michael Press
Needless, to say, we enjoyed another stellar visit (here is my last one), with highlights including pao de queijo cheese rolls and espelette butter, crab and yellow tomato chowder, Wagyu with house chili crisp and WorldClass caviar, cilantro-crusted WorldClass sea bass with smoked tomato romesco, and Argentine ribeye. I also made a video Reel here.
Thursday, March 23: Anhelo Scholarship Fundraiser Dinner. Chef-owner Ivan Jacobo has always made giving back to the community a priority (look for a future website interview!). On Thursday, he launched the Anhelo Restaurant Scholarship Foundation by hosting a wine dinner to raise funds for scholarships to the Culinary Arts program at Estrella Mountain Community College. Check out my Reel here for a recap of our amazing seven-course dinner.
This summer, Cafe ZuZu at the Hotel Valley Ho launched their inaugural Brew Master Series held once a month on a Thursday night. Each dinner features a beer cocktail with passed bites and 3 courses paired with beers from a featured craft beer brewery. On September 17th, I was invited to visit Cafe ZuZu as they hosted SanTan Brewing Company, a local award-winning brewery crafting seasonal and Southwestern-style ales.
We were greeted with a refreshing beer cocktail made with Sunspot Gold, a blonde ale with light hops, combined with Campari, grapefruit juice, and St. Germain elderflower liqueur. A perfect welcome beverage on a sunny Arizona afternoon.
Delicious mini-Reubens and crispy pork belly bites were passed to accompany the cocktail.
We were seated in the colorful mid-century modern atmosphere of Cafe ZuZu as Executive Chef Charles Wiley described his menu and introduced SanTan Brewing Brand Ambassador Erin Garlock. "I love to work with wineries and craft breweries, chefs and beverage professionals that are passionate about what they do," he told us. "We have some great craft breweries right in our own backyard and one of those happen to be in historic downtown Chandler. They opened their doors in 2007 and they helped to really pioneer the whole craft beer movement here in Arizona.”
Erin informed us how this month marks Arizona’s second largest brewery's eight-year anniversary, that SanTan brews fresh Southwestern-style ales, it is the only brewery in Arizona that brews an Oktoberfest, and every October they throw a party in front of the brewery [this year it was October 3rd]. And what makes it Southwestern style? "We ferment our beers to completion, which creates a lighter-bodied beer, what you want in Arizona. We up our carbonation levels just a little bit above US standards so it’s not so heavy - it's quenching, it’s refreshing, it's effervescent."
Mr. Pineapple, SanTan Brewing Company’s most popular seasonal beer, accompanied a flavorful first course of prawns and manila clams in a charred tomato broth with smoky Spanish chorizo. This fruity wheat ale was originally created for the SanTan annual luau, but due to overwhelming demand is now being brewed year round.
Oktoberfest, a malt-forward lager, was an equally winning pairing with a hearty braised beef short rib topped with a slab of melted Shaft's blue cheese and served with crispy shoe-string potatoes tossed with spinach and honey jus.
Dessert paired Devil's Ale, a beer that Erin told us is their "flagship beer that pretty much put SanTan on the map", with a decadent toffee cake with creme anglaise and ice cream. I especially liked how the citrus notes and caramel malt paired with this finale. A fun night was had by all, with excellent pairings that made me a bigger fan of both Cafe ZuZu and SanTan Brewing Company. We had fabulous service from Cali, and it was also nice to chat with Erin Garlock and Meg Hebert of the SanTan team.
Follow the Events Calendar to keep up to date with the 2016 Brew Master Series.
