Filtering by Tag: JW Marriott

RUBEE TUESDAY: Sel, Kembara, Morning Would, Krazy Cajun Seafood & Hibachi, Marcellino's Ristorante

December 19, 2023 / Christina Barrueta

I publish round-ups every Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Malpeque oyster stew at Sel in Old Town Scottsdale

Thursday, December 14: Sel (Old Town Scottsdale). Sel, a personal favorite (one that I featured in my Phoenix Cooks book), introduced a lunch menu this year for the first time.

Celebrating something special? Splurge on caviar and Miyazaki A5 Wagyu. A casual get-together with friends? Check out the Korean short rib buns, carnitas tacos, or Sel Burger. How about a foodie luncheon? I loved my Malpeque oyster stew with truffle-potato puree, smoked trout roe (lead photo above), duck confit poutine, and Old Bay tuile and miso-marinated fish and chips with Tokyo street fries and tomatillo remoulade.

It’s now my go-to for lunch in Old Town! The menu is available 11 am-2:30 pm Tuesday through Friday.

A Contratto Spritz on the patio at Sel in Old Town Scottsdale

Afterwards, I stopped in to two spots for a margarita assignment I’m working on - Cien Agaves Tacos & Tequila and Prado at Omni at the Montelucia. Be on the look-out for my Experience Scottsdale feature.

Friday, December 14: Etta (Scottsdale Quarter). Our friend Matt Allen is now behind the stick in the dining room bar which opened up seating just a few weeks ago.

I first met Matt when he taught this cocktail class eight years ago, and I’ve been a huge fan of his cocktail skills ever since. Our evening started off with a Vieux Carre for my husband, and a fantastic Negroni for me with Campari, vermouth, rum, banana liqueur, and coffee beans.

To pair with Etta’s excellent cocktails, we dined on delicious House Foccacia with rosemary and black truffle-honey whipped ricotta; Bubbling Shrimp with ginger and cilantro; Wagyu Meatballs with Calabrian chile gremolata; and Cannoli Ice Cream Sandwiches.

Saturday, December 16: Kembara (JW Marriott Desert Ridge). I was so excited to introduce my parents to Chef Angelo Sosa and his new restaurant celebrating the flavors of Asia, especially since my mom is Vietnamese and we had lived in Thailand, where my brother was born.

Needless to say, they fell in love with both the restaurant and Chef Angelo himself (thank you Angelo for bringing mom into the kitchen - that was such a highlight for her!).

Don’t overlook the excellent craft cocktails named after books and Asian authors. Two favorites below: The Sympathizer (Akashi White Oak whisky, Genmaicha tea, toasted rice, and cherry wood smoke poured from a teapot) and The Joy Luck Club (a clarified punch with bourbon, rum, coconut milk, and yuzu).

Angelo chose some of his favorite dishes for us to try and what a feast! We all had different top three favorites (mine were the lamb spring rolls, chili crab, and rendang) but every dish was a winner. You can listen in to Angelo here describing some of the dishes.

Pictured below: Tuna Thai Jewel with ginger-coconut broth; chicken satay; noodles with pork belly and pea tendrils; fish head curry with lemongrass and coconut milk; chili crab with tamarind and sambal; green papaya salad; Wagyu beef rendang; Vietnamese Coffee Donuts and Thai tea shaved ice with pound cake and meringue; Vietnamese egg coffee and a Vietnamese Coffee Martini.

Sunday, December 17: Morning Would (Scottsdale). Course is one of my favorite restaurants, and I had been wanting to get to its “immature sibling” Morning Would for Sunday Brunch.

The party-sized Spritz XL set the tone for a fun morning with our friends Lisa, aka Cocktail Maven, and her husband Gregg.

Brunch menu at Morning Would in Scottsdale — Morning Would brunch menu in Scottsdale

Loved the clever menu!

And thank you to Nick for treating us to a round of Grasshoppers (part of the Course holiday menu).

Wednesday, December 20: Krazy Cajun Seafood & Hibachi (Phoenix). It’s alway fun to discover a new spot, especially when our friends Jason and Tawnya of CRUjiente Tacos introduce us to one of their favorites!

Thursday, December 21: Marcellino’s Ristorante (Old Town Scottsdale). I’m working on a Scottsdale Aperol Spritz round-up, so of course I had to include Marcellino’s, which celebrated 20 years in 2023. Bonus: Spending time chatting with owners Sima and Chef Marcellino Verzino.

Chef-owner Marcello Vezino of Marcellino’s Ristorante in Scottsdale

We didn’t have time to have a full dinner but shared antipasti, Marcellino’s signature Polenta e Funghi (recipe is in my Phoenix Cooks cookbook!), and a fabulous special of grilled WorldClass calamari.

And thank you to Marcellino and Sima for sending us home with this generous gift! You can see what I did with Marcellino’s delicious sausage ragu here.

Check back on next week’s Rubee Tuesday for visits to B&B Cocktail Lounge, Talavera at Four Seasons Resort Scottsdale, and The Italian Daughter.

Last week’s recap featured VAI Resort, Kembara, Global Ambassador, La Hacienda, Rosticceria, Arizona Biltmore, Bar Cena, and Campo Italian.

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categories / Rubee Tuesday
tags / Sel, Kembara, JW Marriott Desert Ridge, Krazy Cajun, Marcellino's, Marcellino's Ristorante, Old Town Scottsdale, JW Marriott, Brunch, Morning Would, Course Scottsdale

RUBEE TUESDAY: JW Marriott Desert Ridge Resort, The Mexicano, D&Y Chinese, and Francine.

June 06, 2023 / Christina Barrueta

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.

JW Marriott Desert Ridge Kokopelli’s Cabana Colada

Thursday, May 25: JW Marriott Desert Ridge. We had family visiting from Texas and one of our traditions (see last year) has been to spend a day poolside in a Canyon Creek Lazy River Day Suite. These luxurious cabanas offer a private half bathroom, air conditioning, misting system, indoor and outdoor seating, and more, and the kids love being steps from the lazy river (this year’s video HERE).

And the JW Marriott Desert Ridge pool amenities are actually going to get bigger and better with a current expansion into AquaRidge WaterPark. This $18 million pool transformation will include an enhanced lazy river, Havasu Playground with three new water slides, and an exclusive adults-only Sky Island. Click the photo below to get all the details.

Saturday, May 27: The Mexicano (North Scottsdale). This is one of our favorite spots with one of our favorite chefs - Fidencio Alatriste - and I knew the kids would love the fun menu and colorful vibe.

Chef Fidencio Alatriste of the Mexicano in Scottsdale — Chef Fidencio Alatriste of the Mexicano

And good timing! Our visit happened to be three days after the launch of new cocktails and menu items, and you’ll want to add these to your new favorites list:

Amor Amago with tequila repo, lime, agave, and chocolate bitters; Summer Fling Margarita with strawberry and kiwi
Ahi tacos with chipotle mayo and serrano ponzu
Watermelon ensalada fresca
Chicken tinga empanadas
The BEST chicharrones (my Mexican husband said he hasn't had chicharrones this good since he was a kid)
Chile relleno with salsa verde

And while the kids loved their options from the children’s menu (cheese enchiladas and a chicken burrito), the big hit was the surprise dessert board.

Conchas stuffed with vanilla cream, flan with roasted pineapple and vanilla whipped cream, pineapple empanadas with caramel sauce, and a churro cart with chocolate, caramel, and tres leches dipping sauces. Gracias, Fidencio!

Thursday. June 1: D&Y Chinese (Glendale). A family dinner at our favorite neighborhood Chinese spot included trying three new-to-us dishes from the menu - roast duck carved Peking style with steamed buns, beef chow fun, and honey walnut shrimp.

Peking duck at D&Y Chinese in Glendale, Arizona

Friday, June 2: Francine (Scottsdale Fashion Square). Though we’ve been long-time fans of Francine and have been many times, our last visit was more than a year ago so we were long overdue. When we were invited to check out the spring menu, I was excited to meet new Executive Chef Connor Harmon and try his dishes. What a talent! We loved both the savory dishes, and his dessert creations. Here’s our fabulous feast (and you can watch a video Reel HERE):

Grilled WorldClass Portuguese octopus with piperade, Niçoise olives and fennel.

Pure Bliss (gin, Chartreuse, Lillet, Chareau) and vodka Martini with blue cheese-stuffed olives; frito mixto; pea soup en croute with crab; spinach risotto with pistachios and lobster add-on (now my favorite risotto in town!); chicken Milanese; Domaine Georges Lignier & Fils Clos des Ormes Premier Cru.

Herb-crusted WorldClass Patagonian lamb chops with baby vegetable sauté and rosemary olive oil, paired with 2017 Domaine Georges Lignier & Fils Clos des Ormes Premier Cru Burgundy.

worldclass lamb chops at Francine in Scottsdale — WorldClass lamb chops at Francine

Chocolate pot de crème with hazelnut crumble and Grand Marnier chantilly; Espresso Martini; lemon curd tart with torched meringue; Scholar’s Folly (Whistlepig 10-year rye, Averna, Manzanilla sherry).

Olive oil cake with local Steadfast Farm honey, salted caramel sauce, lemon and honey mascarpone, olive oil powder and honeycomb tuile.

olive oil cake with honey and mascarpone at Francine

Check back on my next Rubee Tuesday for visits to Trevor’s for a Tasting Panel magazine feature, Chilte at The Egyptian Motor Lodge, a Mother Road Beer Dinner at Arizona Biltmore, Course for a SOMM Journal interview, Rice Paper, and Il Capo Pizzeria.

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categories / Rubee Tuesday
tags / JW Marriott Desert Ridge, JW Marriott, Fidencio Alatriste, The Mexicano, D&Y Chinese, Francine

MEET THE CHEF: Executive Chef Chris Neff of Lincoln Restaurant

January 26, 2017 / Christina Barrueta

All photos by Jenelle Bonifield of Food & Lifestyles

The impetus for this website was to put a spotlight on the amazing talent we have here in the Valley of the Sun, and Executive Chef Chris Neff is one of those culinary treasures. I was introduced to his craft when he was Chef de Cuisine at Meritage Steakhouse at the JW Marriott Phoenix Desert Ridge, and I'm thrilled to experience more of his magic since he has moved to the JW Marriott Scottsdale Camelback Inn to make his mark as Executive Chef at Lincoln Restaurant. Lincoln Restaurant and Bar 1936 (formerly BLT Steak) debuted in the fall of 2016, and at this beautiful resort venue Chef Neff has introduced his signature take on familiar dishes elevated to new sophistication. "My philosophy is to keep it simple and to use the best ingredients you can. I want the food to be true to itself."

A self-described military brat, Chef Neff was born in San Antonio, Texas, "but we moved around quite a bit. I was in Maryland for a while, and then lived in the country of Turkey. I remember fresh octopus and uni right from the Mediterranean Sea." From Turkey, he moved to Florida and grew up in Tampa. "Although most of the men in my family cooked, including both my grandfathers, I never really thought about it until I was a busboy in college and fell into the industry. I was always watching the cooks and it looked like a lot of fun; I liked the camaraderie and team effort. I became a line cook and was awful for about a year, but then really started to train my techniques and palate and develop my passion." And develop it he did. In a short span of 10 years, Chef Neff has attained an impressive pedigree. At the Ritz-Carlton Orlando Grande Lakes, "I really honed my craft; there were a lot of great chefs I worked with." In 2010, he made a move to the Seminole Hard Rock Hotel & Casino Tampa where he ran their fine-dining steakhouse. He then went on to Manhattan when he was invited to open NYY Steak, a four-story, $10 million dollar project. "I loved New York. The hotel was right across the street from Nobu and I'd walk past Per Se and Le Bernadin so it was a really cool experience." When the Four Seasons Resort Orlando came calling with an opportunity to open their steakhouse in 2014, he returned to Florida and spent a year before heading to Arizona. "I really love the pre-planning and opening stage - hiring young cooks, ordering new uniforms, designing the menu, picking out the plateware. It's a lot of fun."

He now brings that passion to Lincoln Restaurant. Before opening its doors, Chef Neff traveled to Pennsylvania to Steelite, an award-winning producer of dinnerware. "I was like a kid in a candy store. I imagined what every dish would look like on the plate, so every plate was specifically chosen for an idea in my head. That was really cool, having the opportunity to do that, because not every chef gets to pick his own plates." He also spent time at The Chef's Garden and Culinary Vegetable Institute, a 300-acre family farm in Huron, Ohio acclaimed for their superlative produce. Renowned chefs Thomas Keller and Michel Richard are among its many fans. "I met Farmer Lee Jones, and visited the Institute a few miles away from his farm. There's a kitchen with every single piece of equipment you could imagine, a dining room that seats about 80 people, a bungalow chefs' quarters, and a library with almanacs dating all the way back to the 1800s and every single cookbook you could think of. A lot of chefs write their books there or develop their recipes. It's a beautiful chefs' oasis."

I experienced this exemplary focus on thoughtfulness and quality as we explored some of Chef Neff's favorite dishes.

At Lincoln Restaurant, the beet salad is a prime example of Chef Neff's food philosophy of transforming a familiar dish into something special. For his Beets + Palm, Chef Neff starts with a creamy bed of local Crow's Dairy goat cheese whipped with heavy cream and lemon zest. It's topped with a vibrant tumble of sweet candy cane and golden beets sourced from The Chef's Garden, cherry bomb radishes, blood orange segments, fresh mustard and radish greens, and crunchy slices of hearts of palm brined in chamomile tea. "I use hearts of palm because it's a unique ingredient that has a lot of flavor when used correctly and adds a nice touch to the salad." He tosses this wonderful starter with an elderflower vinaigrette whose floral notes and mustard zip contribute to the harmonious blend of flavors, before finishing with a sprinkle of smoked sea salt “to give it more earthiness.”

Tuna Tartare deliciously demonstrates Chef Neff's hallmark dishes that appear deceptively simple. Jeweled cubes of yellowfin tuna are dressed with a fragrant sesame oil and soy poke sauce and dotted with silky avocado cream and studded with dramatic labor-intensive black sesame rice crisps. "Basically we cook rice, black sesame seeds, and squid ink, puree them, dehydrate, and then deep fry it so it turns into a chip."

Likewise, he calls his Fried Cauliflower "super-simple," but embellishes this humble cruciferous vegetable with smoked yogurt, peppery Japanese mizuna leaves, and a rotating selection of tangy housemmade pickles, currently Persian cucumbers, red onion, and Fresno chiles.

Another favorite of his (and mine) is the must-order Brussels Sprouts "Ramen." Straying from the oft-seen brussels sprouts and bacon combination that appears on many menus, "my dish is pretty unique. I wanted to do a brussels sprouts dish that no one really does. I imagined ramen or something Asian." Chef Neff accomplishes this spectactularly, starting with a ramen-inspired 24-hour broth made with smoked ham hocks, "it's super-rich, smoky, and porky - it’s great.” Raw brussels sprouts leaves are briefly poached in this flavorful liquid until they've softened, and then topped with a 63-degree Celcius poached egg and garnished with chives and crispy onion batons. "For me, I think that 63 degrees is the perfect temperature to poach an egg because you get a really nice texture on the egg white and a perfect consistency on the egg yolk." I wholeheartedly agree.

A table favorite on my visits, and fast-becoming a signature dish, is Country Fried Chicken and Dumplings. This innovative presentation features chicken oysters, the coveted oyster-shaped pieces of meat that lie on either side of a chicken's backbone. Chef Neff uses Pitman Family Farms Mary's Chicken, poultry prized for being free range, non-GMO, organic, and pasture-raised. “Luckily I’m able to source just their chicken oysters. It’s very expensive, but it’s a really unique product that we’re able to offer.” At Lincoln Restaurant, Chef Neff takes this homey comfort dish to new heights. "I thought, what can I do to make it different? Okay, I’m going to do fried chicken oysters and potato gnocchi as the dumplings, and that’s where the idea came from." Complementing the tender nuggets of buttermilk batter-fried chicken are carrots and leeks and a savory chicken jus reduced for a full day to velvety richness. "It worked beautifully and I’m really glad it all came together. It's a best-seller."

I also had a chance to sit down with this talented young chef to ask a few questions.

Can you tell me about some of the changes made to the restaurant and bar? In Bar 1936, we replaced the lounge chairs with new high tops and we have these really cool toasting rails. The name comes from the hotel opening its doors in 1936. In the dining room, all the light fixtures are new, we replaced the chairs, have sliding barn doors for the PDRs [private dining rooms], and expanded the patios. Our back patio can fit about 100 people and we had that many last night for a private event. Our PDRs seat 20 with dividers or it can be opened to seat 50 to 60 people. We also have two gardens and I'm working with the gardener to get scheduled plantings.

Any items that have surprised you with how popular they are? Yes, the sweet corn, which is my version of creamed corn with a Mexican street corn play into it that we finish with a little miso churned butter. It will be off the menu in a couple of weeks, though, with the changing seasonality. I’ll be replacing it with Ramona Farms grits with Crow’s Dairy goat cheese, finish it with the miso butter, and then I made a syrup with huitlacoche that will go on top of the grits.

How often do you change the menu? Four times a year. We’ll make a small change and then we’ll do another change two weeks later, so half the appetizers and the entrées at first, and then the other half. It's easier to do it in two parts than an entire menu transition at one time. I have my staff involved in it too. It’s my turn to give them an opportunity. I have two great sous chefs and a lot of great, talented cooks that are hungry and want to learn. For the last two weeks, I've had meetings where we'll come in an hour early and sit down with The Flavor Bible. I'll tell them my ideas that I want to run with and then I'll say 'now the ball's in your court. I’ve talked to you about my vision, now tell me your ideas,whether it's a dish, five dishes, a vegetable you've found or a cool product.' Even if it doesn't make it on the menu, I'll have them develop a recipe card and run it as a special. There was always somebody there to help me and teach me, and I try to do the same for my staff.

Any future plans? I’m working on trying to get an outdoor kitchen built on the back patio. I would do cooking classes, cooking demos, and private events out there. Another cool thing we're talking about is on a Saturday taking a group of hotel guests to the local farmers market. We’ll go shopping and come back to the hotel to cook lunch. I’m looking forward to doing something like that. It will be awesome.

Lincoln Restaurant and Bar 1936 are located in the JW Marriott Scottsdale Camelback Inn Resort and Spa at 5402 East Lincoln Drive in Scottsdale, Arizona 85253. Reservations can be made by calling 480-905-7979.

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categories / Meet the Chef
tags / Scottsdale, JW Marriott