Tipsy Tea at The Camby

November 06, 2017 / Christina Barrueta

"Surprises around every corner" and "double-takes” are hallmarks of The Camby, so it's no surprise that their new Tipsy Tea Party is uniquely delightful. This boutique hotel brings a modern flair to this usually sedate pastime with a combination of boozy tea-infused cocktails and elevated finger food by Chef Dushyant Singh, one of the Valley's shining stars. I was recently invited to spend an afternoon at the elegant Bee's Knees Lounge at The Camby, where Tipsy Tea is offered every Friday and Saturday.

The cost of $40 per person includes a champagne cocktail or one teapot (containing two to three drinks) and one of every dish from the prix-fixe menu of savory and sweet bites. Guests can choose from cold teapots, hot teapots, tea-infused champagne cocktails, and bottles of champagne for a separate cost.

If you're lucky and Nicole Ellington is working, she'll deftly guide you in choices, such as the smart suggestion to order a cold teapot with the savory dishes, and add a hot to pair with the desserts.

We started with cocktails using Moët Ice Impérial champagne. I loved my C.C.T., which combined Campari, jasmine tea simple syrup, and lemon with champagne, while my husband was just as happy with his Double-O-Seven with vodka, orchid oolong simple syrup and angostura bitters.

I wanted to sample a variety of teapots, so we sipped on the potent Green Tea Daiquiri with green tea-infused rum, lime, and demerara simple syrup, and the light and refreshing Verbena Dream with lime vodka, lime juice, orgeat syrup and verbena mint iced tea as we enjoyed a wonderul selection of savory bites: Crab sliders with mango and avocado, truffle deviled eggs with a hidden layer of potato chip dust, fried cherry green tomatoes dusted with BBQ seasoning and served with preserved lemon aioli, bruschetta layered with herbed ricotta, green apple, and Jamón Ibérico, aji amarillo tater tots garnished with caviar, and an addictive sweet and tangy marinated cucumber, radish, and carrot salad.

Green Tea Daiquiri

Tater tots with caviar

Fried green cherry tomatoes

Truffled deviled eggs

Jamón Ibérico bruschetta

Crab sliders

To enjoy with dessert, we took Nicole's suggestion of a hot pot of Spiced Pear Toddy made with bourbon, lemon juice, demerara simple syrup, spiced pear liqueur, and Earl Grey tea.

Desserts are cleverly served in a sugar cookie tin. Here, Nicole describes our sweet treats:

I can't wait to return with local and out-of-town friends and family. And it's not just for the ladies! My husand enjoyed this as much as I did, declaring his cocktail one of the best champagne cocktails he's had and that Chef Singh's food was absolutely delicious.

Tipsy Tea Party takes place every Friday and Saturday from 2:00 to 5:00 p.m. in The Bees Knees Lounge at The Camby Hotel at 2401 E Camelback Rd, Phoenix, AZ 85016. Reservations can be made on ArtizenAZ.com, calling 602-522-6655, or emailing tipsyteaparty@thecamby.com

I received a media invitation and my experience was complimentary.

Comment 0 Likes

tags / Phoenix, Chef Dushyant Singh, The Camby, Tipsy Tea, Afternoon Tea

Toro at the Fairmont Scottsdale Princess Debuts New Brunch Menu

October 31, 2017 / Christina Barrueta

It's fall in Arizona, and that means prime patio dining weather with leisurely lunches, dazzling dinners and bountiful brunches. Of course, this is all enhanced by our beautiful vistas, such as the lush greens of the TPC Stadium Course and views of the McDowell Mountains found at Toro Latin Restaurant and Rum Bar.

Toro Restaurant Scottsdale Princess views

Located in the TPC Clubhouse at The Fairmont Scottsdale Princess, a AAA Five Diamond luxury resort, Toro is a collaboration with celebrity chef Richard Sandoval and boasts a Pan Latin menu presenting Central and South American flavors with Asian accents.

Earlier this month, Toro (a personal favorite as I've mentioned here) hosted a media preview to introduce us to some of the new dishes. We were greeted with Misterioso Mimosas with champagne, vodka, fresh grapefruit juice and a dash of bitters, and Toro Signature Bloody Marys...

live music by Ritmo Latino (you can hear them on my video here)...

and Pan de Chango (first photo above) and Lemon-Buttermilk Pancake skewers.

General Manager Miljan Vidovic extended a warm welcome as we were seated. "Welcome to Toro. This is definitely my and Chef Fernando Fernandez' [Executive Chef of Toro] second home, we love it here. We are really excited to showcase our new brunch menu and what we have to offer. And don't forget, we're also home to over 150 rums."

We were also introduced to other members of the extraordinary culinary team - Conor Favre, Executive Chef of the Fairmont Scottsdale Princess, Sara Garrant, the new Executive Chef of Bourbon Steak, Chef Fidencio Alatriste of Toro, and Executive Chef Forest Hamrick of La Hacienda.

Chefs Garrant, Fernandez, Alatriste, and Hamrick

We started with three inventive sushi rolls: Havana Roll with spicy crab, cucumber, avocado, caramelized plantains, and miso glaze topped with a thatch of fried potatoes; Acevichado with hamachi, kanpachi, avocado, jalapeno ponzu, and aji amarillo; and Surf and Turf with crab, tempura shrimp, cucumber, avocado, thinly-sliced NY strip, and truffle chimichurri with a churrasco aioli. Chef Fernandez told me the Acevichado is his favorite, but I couldn't decide - they were all uniquely delicious!

Our next plate brought Avocado Toast, always a crowd favorite, gussied up with charred corn, a fried egg, and a zesty chimichurri.

The Huevos Rancheros (or Huevos Divorciados since they were topped with both salsa verde and salsa roja) were the best I've ever had. I especially loved the handmade poblano corn tortillas and excellent salsas.

Huevos Rancheros Toro Princess Scottsdale

I tend to order from the savory side of the menu, but I'll be straying at Toro. The Churro French Toast made with cinnamon brioche was crunchy on the outside with a cinnamon-scented creamy center and drizzled with cajeta.

And of course, no visit to Toro is complete without the signature La Bomba dessert, a chocolate bowl filled with ice cream, cake, and cream cheese mousse finished with a trio of caramel, vanilla, and berry sauces, that comes with a show (you'll have to visit and order to find out for yourself!)

And here are two insider's tips: Visit any of the restaurants at Fairmont Scottsdale Princess, now through November 12, mention Fairmont Foodie Friends, and you'll receive a free appetizer or dessert. And if you like it fiery, be sure to ask for the off-menu house Special Sauce at Toro.

Brunch is available every Saturday and Sunday from 10:30 am to 2:30 pm. Find an extensive selection of craft cocktails (how about a Breakfast Old Fashioned?), favorites including frittatas, pancakes, and eggs Benedict, and unique fusion dishes on Toro's creative brunch menu.

Toro Latin Restaurant and Rum Bar is located in the TPC Clubhouse at The Fairmont Scottsdale Princess at 717020 North Hayden, Scottsdale, AZ 85255 . It is open daily for breakfast, lunch, and dinner, weekend brunch and Happy Hour 2:30-5 pm. Call (480) 585-4848for reservations

2 Comments 1 Likes

tags / Brunch, Scottsdale, Fairmont Scottsdale Princess, Toro

Sunday Supper at Hearth '61

September 12, 2017 / Christina Barrueta

Executive Chef Charles Wiley, Food and Beverage Director Jim Gallen, Jason Raducha of Noble Bread, and Executive Sous Chef Christopher Brugman

One Sunday a month, Hearth '61 at at Mountain Shadows resort invites guests to their Sunday Supper Club. Each event welcomes diners to explore a four-course menu featuring a visiting chef, artisan supplier, winery or distillery collaborating with Chef Charles Wiley. On August 20, I was invited to this beautiful resort with its scenic views of Camelback Mountain for the third installment of their Supper Club series.

Our evening's special guest was Jason Raducha of Noble Bread. If you've ever commented on the wonderful bread found in some of the finest restaurants in Arizona (such as here and here), chances are it's Noble Bread. He's also the owner of Noble Eatery, a popular lunch spot serving delicious sandwiches, soups, and more. Chef Wiley filled us in on how he met Jason "almost ten years when some guy found his way to the back door of Hotel Valley Ho, where I was the chef, with some loaves of bread. Not very unusual, except that the bread was amazing. It was remarkable. It had this incredible texture and toasted aroma and flavor."

We learned more about Noble Bread as Jason spoke next. "Everything we do is all organic. It's all US-grown wheat, nuts, and seeds, and we cultivate our own yeast." He also spoke about the special relationship with the property, including an exclusive bread served only at Hearth '61 using a blend of pumpernickel and wheat.

Food and Beverage Director Jim Gallen introduced each wine, beginning with our flutes of Mumm Napa Brut Rosé, a sparkling blend of chardonnay and pinot noir grapes. Our amuse bouche was a Noble Bread crouton topped with silky chicken liver mousse, cherry gastrique, and pistachio dust.

Paired with the rosé was Ora King salmon. The perfectly cooked filet was topped with a gremolata made with toasted Noble millet and decorated with a cap of crispy fish skin, served on a bed of sauteed greens, and partnered with sweet peppers and a roasted golden pepper beurre blanc.

Course two brought panzanella salad with Noble Bread croutons made with a blend of rye and whole grain wheat flour, tomatoes, mozzarella, and tomato vinaigrette. Château de Sancerre Blanc, a wine of 100% sauvignon blanc grapes from the Loire Valley, was poured, with its bright minerality and citrus notes a perfect complement to this summer dish.

Tournedo of beef a la périgourdine featured a tender, juicy filet perched on Yukon Gold potato puree and a buttered Noble Bread Super Seeded crouton studded with sunflower, sesame, and flax seeds and accompanied by braised fennel and a rich truffle sauce. Jim Gallen once again chose another perfect wine pairing, this time a Russian River Valley pinot noir - Belle Glos Dairyman.

We ended with a bread pudding made with Noble walnut and dried cranberry bread with black cherry ice cream paired with Michele Chiarlo Nivole Moscato d'Asti. Gallen also gave us a handy tip: "If you want a really fine drink, put this in the freezer for about 35 minutes so it doesn't get too frozen, but be careful when it pops. On a summer day by the pool, it's the best drink ever." I can't wait to try that, thanks Jim!

Check my website calendar for upcoming Sunday Suppers, or https://www.mountainshadows.com/resort/events/sunday-supper-club. The cost is $74 per person and includes wine pairings. For reservations, call 480.624.5458.

Hearth '61 is located inside Mountain Shadows resort at 5445 E Lincoln Dr, Paradise Valley, AZ 85253. It is open for breakfast, lunch and dinner.

I received a media invitation and my dinner was complimentary.

Comment 0 Likes

tags / Sunday Supper, Hearth '61, Mountain Shadows, Charles Wiley, Jason Raducha, Noble Bread, Jim Gallen

A Spanish Culinary Journey at Omni Scottsdale at Montelucia

September 01, 2017 / Christina Barrueta

Prado's cheese board with Brie,Valdeón, Mahón, and Manchego cheeses, Meyer lemon curd, Marcona almonds, grapes, Jamón Serrano and lomo drizzled with balsamic — Prado's cheese board with Brie,Valdeón, Mahón, and Manchego cheeses, Meyer lemon curd, Marcona almonds, grapes, Jamón Serrano and lomo drizzled with balsamic

I love arriving at the Montelucia Resort, which sets the mood for its signature restaurant, Prado. Inspired by the Moorish and Spanish architecture of Andalusia, its golden yellow walls and vibrant splashes of cobalt blue and red immediately transport you to Southern Spain.

Prado is named after the famed museum in Madrid, and stepping through the wooden double doors, you feel as though you’ve entered a luxurious European villa. It’s a beautiful space with soaring arched ceilings and exposed beams. There’s a marble-topped bar with high tables that opens onto the pretty courtyard, a cozy lounge delineated by plush banquettes and low tables, and an elegant dining room featuring a wood-burning brick oven. A highlight is the mosaic-tiled outdoor terrace that overlooks the row of fountains, especially romantic at dusk with the backdrop silhouette of Camelback Mountain.

I wrote that eight years ago in a dining article for AZ Wine Lifestyle magazine, but those same impressions still hold true. Last month I was invited on a media journey to explore the latest updates at Prado and fell in love again. We were welcomed in the Mbar Lounge with red and white sangria and a plate of Spanish bites as Food and Beverage Director Uro Vazquez spoke about a recent trip to Rioja. "We took some of the things we saw there and recreated it in our own way here," he explained, including our plate of pintxos, or tapas, covering our sangria (the word tapa means "cover" or "lid").

We were then introduced to Executive Chef Marcos Seville, who described what we would be enjoying that evening, including the new tapas bar and dinner menu. "These two chefs are integral to the creation of this menu," he said as he introduced Chef de Cuisine Smail Yaakoubi and Sous Chef Belal Rajab.

"Belal worked very closely with us on the tapas menu," said Chef Seville as he emphasized the three main aspects of the tapas bar - "simple, casual and using the foods of the region." Six of us we were seated at the cozy bar in front of the open wood-fired grill as plates of olives and house-baked sourdough bread were set before us. "Most tapas are eaten with nice crusty bread," Chef Seville pointed out.

The tapas menu is inspired by the food of Andalusia and these small plates can be ordered as two to four bites per person, with many of the options grilled over white oak. Twelve tapas are offered along with a build your own board selection (menu here). We sampled shrimp casuela, albondigas made with beef and chorizo, berenjena (eggplant with onion, tomato, and garlic), chorizo, beef tenderloin with green romesco, and lamb chops with mint pesto.

Tapas chalkboard

Shrimp casuela

Berenjena

Lamb chop

We were then led to our table to discover some of the new dishes on the dinner menu as red and white riojas were poured. "Chef Smail is a big part of the dinner menu," Chef Seville told us. "You'll find some traditional Spanish items but also those that showcase Chef Smail." We feasted on Kale Salad with manchego cheese, marcona almonds, and a creamy avocado Green Goddess dressing; Crab Timbale with avocado, cucumber, jumbo lump crab and a vinaigrette designed to capture the flavors of gazpacho with sherry and sweet tomatoes; Roasted Sea Bass with heirloom tomatoes, artichokes, spinach and goat cheese cream; Lobster Paella loaded with chorizo, chicken, scallops, mussels, clams, halibut and red snapper with saffron rice and roasted sweet peppers. My favorite? The Casablanca Lamb Tagine. Representing Chef Yaakoubi's Casablanca heritage, sitting on a bed of saffron risotto was a fork-tender lamb shank that had been braised for six hours and seasoned with ras al hanout, an exotic North African blend of spices with aromas of cardamom, cinnammon, and coriander.

Our next stop was Mbar, where vivacious Prado Sommelier Sarah Joubert educated us on gin tonics, a cocktail whose popularity in Spain has soared in the last decade. "When you go to Spain, you're going to find gin bars with elaborate garnishes and different kinds of gin, so we want to be both modern Spain and classical Spain," Sarah told us. As a result, M Bar now has a gin and tonic section with your choice from an extensive selection of gin, the option of upgrading with Fever Tree tonics, and the Spanish tradition of serving this libation in large goblets. We sampled three different gin and tonics:

Arizona Distilling Company Commerce gin with Fever-Tree Mediterranean tonic water, cardamon and grapefruit peel.
Plymouth gin with Fever-Tree Elderflower tonic water, rosemary and raspberry.
Malfy Italian gin with Fever-Tree Indian tonic water, cilantro and orange.

My favorite was the Commerce gin and tonic with the floral and herbal notes of Mediterranean tonic water and a garnish of pink grapefruit zest and cardamom.

We ended our evening's journey back in the Mbar Lounge, this time for glasses of cava and decadent desserts - Quesada Pasiega (Spanish cheesecake),Wild Berry Crumble, and rich Hot Chocolate in a phyllo dough wrapper.

What I especially love about Prado's lastest concept is the casual nature. Yes, you can still visit for a formal dinner or special occasion, but now it's also the perfect spot to stop in for cocktails and tapas, meet friends, or unwind after a long day. In fact, we're joining friends there this weekend for gin and tonics at M Bar before heading over to the tapas bar.

Prado is located inside the Omni Montelucia Resort at 4949 E Lincoln Dr, Scottsdale, AZ 85253. It is open seven days a week for breakfast, lunch and dinner. To view the full menu, visit https://www.omnihotels.com/hotels/scottsdale-montelucia/dining/prado.

I received a media invitation and my experience was complimentary.

Comment 0 Likes

tags / Paradise Valley, Omni Montelucia, Scottsdale, Spanish, Tapas

RUBEE TUESDAY: August 22-28: Cartwright's, 5th Floor Pop-Ups, Fabio on Fire, EVO, Avanti

August 29, 2017 / Christina Barrueta

A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Chef Matthew Eck's yellowfin tuna with mango, avocado, yuzu, Fresno chile, and microgreens on forbidden black rice cracker at Fifth Floor Pop-Ups

Wednesday, August 23: Two of my favorite chefs joined forces at Cartwright's Modern Cuisine for a "Food Without Borders" collaboration dinner. Cartwright's chef/owner Brett Vibber invited Chef Fidencio Alatriste of Toro Latin Restaurant & Rum Bar at the Fairmont Scottsdale Princess for a special dinner showcasing his Mexican roots. Look for a detailed recap, but here's a sneak peek, including a fabulous Niman Ranch NY strip with cilantro gorditas, mole poblano and pipian verde.

Chegfs Fidencio Alatriste and Brett Vibber

Thursday, August 24: Chef Matthew Eck, sous chef at The Mission Kierland, invited a group of media and fellow food-lovers to the launch of his new concept, Fifth Floor Pop-Ups. We gathered at sunset on the the Fifth Floor Skyview Lounge at The View at Cascade and were greeted with Arizona Sunset cocktails before diving into a wonderful dinner featuring Chula Seafood and Twisted Infusions Farm. This is just the type of spirit and passion that I feel makes our city such a great food mecca. Look for a full recap here on the website next week and follow along 5th_floor_pop_ups for future events.

Friday, August 25: We were back at Fabio on Fire, which I first visited last week (see that here). Once again, Fabio wowed us with his food and I think his rosemary foccacia with burrata, arugula, pacchino tomatoes, and olives might be my new favorite dish. A round of puffy, chewy, charred pizza dough was brushed with fragrant olive oil and rosemary and then topped with peppery argula and creamy burrata imported from Italy. I also loved the porcini mushroom ravioli special, so be sure to order that too if it's on the menu!

Monday, August 28: Would I like to spend my Monday night sampling cocktails at EVO (a favorite Old Town spot I've mentioned before). Why, of course! Six of us gathered at the bar for a media tasting as Jake Russell introduced us to his cocktail creations, along with Chef Steven Fowler's fantastic polpettini with grana padano and roasted mushroom pizzas.

La Paz: As Jake shared with us, this is his version of a margarita. He told us how he tried 30 tequilas before deciding to barrel age one himself to get the right amount of oak. For this, he ages Corazón tequila and shakes it with Aperol and lime before finishing with an aromatic elderflower foam (nitrous oxide-whipped elderflower cordial, egg white, and lemon juice).
Limoncello Rosa. Jake starts with his housemade limoncello, fresh lemon juice, and gin. But there is also "pomegranate syrup on the bottom and soda water on top, so you want to make sure you give that drink a good swirl to mix it. It tastes light and refreshing but is also something you can drink dangerously." My kind of of drink.
Barrel Roll: This barrel-aged cocktail was started in February and inspired by a barrel-aged Manhattan. The addition of a Campari sphere makes this cocktail uniquely evolve - "it starts as a Manhattan, essentially, but as the Campari melts, it transforms into a Boulevardier."
Calling for Clarification: I had my first, and only (until now), clarified milk punch at Bitter and Twisted last year, so was impressed to see Jake serving this labor-intensive cocktail. Yes, milk is an ingredient but it undergoes a process where it becomes clarified or clear. Fascinating, right? You can read more about this centuries-old libation technique here. At EVO, Jake uses three kinds of rum - white, spiced, and overproof.
Bronze Boar: We finished our cocktail adventure with this spirit-forward cocktail made by mixing up Pig's Nose blended scotch with Luxardo Sangue Morlacco and a dash of Angostura bitters before pouring into an absinthe-rinsed glass.

EVO serves an Italian-inspired menu with a popular happy hour (4-7 pm). Night owls like me and industry pros love the late-night hours with Chef Fowler's full menu served until 1:30 am. EVO is located at 4175 N Goldwater Blvd, Scottsdale, AZ 85251. Menu: evoscottsdale.com

Limoncello Rosa

Barrel Roll

Calling for Clarification

Bronze Boar

Polpettini with grilled bread and Grana Padano

Funghi pizza

On the way home, my husband had to look at a property which happened to be right next door to Avanti, one of Phoenix' iconic Italian restaurants (it has been open for 43 years). He suddenly had a craving for carbonara, so in we went. I started with a Negroni, of course. My plan was for a light second dinner of carpaccio, but when I noticed the $27.95 lobster special, how could I say no? This summer special is a delicious bargain - a perfectly-cooked one-pound lobster cut in half and claws cracked for easy access, with soup or salad, garlic bread, pasta, and sauteed vegetables. Take advantage of this deal through the end of September. We also had great service - thank you Jerry!

To browse past Rubee Tuesday recaps, visit this link.

Comment 0 Likes

categories / Rubee Tuesday
tags / Cartwright's, Cave Creek, Toro, Fifth Floor Pop-Ups, Matthew Eck, Brett Vibber, Fidencio Alatriste, Fabio on Fire, EVO, Avanti

Happy Hour for the Absinthe-Minded at Little Cleo's

August 28, 2017 / Christina Barrueta

Every time I visit Little Cleo's Seafood Legend, I'm reminded that it's not often enough. Located at The Yard, a 53,000-square-foot neighborhood space and restaurant cluster with an expansive patio complete with ping pong, giant Jenga, foosball, and corn hole, this cozy yet sleek seafood restaurant is everything this New Englander loves. A classic oyster bar decor welcomes guests with white subway-tiled walls, gleaming stainless steel and marble accents, open kitchen, and a window wall that rolls up on beautiful Arizona evenings. It is worthy of a visit at any time, but their unique Happy Hour is too good to miss. Every Monday through Saturday, 4 to 6 pm, join them for a special summer Absinthe-Minded Happy Hour through September 15 (4-5 pm through the fall and winter). You'll find select $1 oysters and shrimp, $2 Champagne pours, $7 signature cocktails, $4 beer, $5 wine, and half off their extensive absinthe selection or absinthe cocktails.

Of course, I had to start with one of my favorite cocktail classics - Ernest Hemingway's "Death in the Afternoon," a simple, yet potent sipper of absinthe and champagne.

The $1 oyster specials apply to one variety (on this visit they were plump and creamy Kumiai oysters from Baja California), but the chalkboard selection looked so mouthwatering, we slurped down two of each for a briny, ocean-fresh starter: Kumiai; Eastern oysters from Virginia, Sex on the Bay from Bedec Bay, New Brunswick; Coromandel oysters from New Zealand; Paradise Oysters from Deep Bay, British Columbia.

I moved on to another absinthe cocktail, the "Subtle Menace" with Tanqueray gin, absinthe, sauvignon blanc, and lime juice, as we shared Happy Hour shrimp cocktail. Then, of course, we had to peruse the regular menu with all its enticing options. That meant we started with a bestseller, the Warm Jar of King Crab and Butter. Picture a mason jar of sweet chunks of shelled crab covered in clarified butter and served with toasted bread. Yes, please.

As decadent as that was, I have to say that my favorite of the night was the fabulous Diver Scallop Crudo featuring silky slices of raw scallops sourced from Chula Seafood with smoky chunks of charred avocado, radish, scallion, crispy garlic, and tangy ponzu sauce. I almost ordered another.

My husband disagreed, however, as his favorites were his choices. He ordered a bowl of flavorful clam chowder studded with diced potatoes and tender clams before polishing off a buttery split-top brioche roll stuffed with Maine lobster with Old Bay aioli, celery leaf, and dill.

At the behest of our server who told us we shouldn't miss the "Bacon & Eggs," we ended with this signature dish, and she was right. Toasted bread was slathered with creme fraiche and topped with an amazing house-made sturgeon "bacon" and a fried golden-yolked egg. Another must-order.

Whether it's a visit for impeccable oysters and shrimp at Happy Hour or a feast for dinner, Little Cleo's should be at the top of every seafood lover's list. I have a return visit with friends already planned.

Little Cleo's Seafood Legend, a Fox Restaurant Concept, is located at 5632 N. 7th Street Phoenix, AZ 85014, and is open at 4 pm daily for dinner except Sunday.

I received a media invitation and my dinner was complimentary.

Comment 0 Likes

tags / Little Cleo's, lobster roll, oysters, Happy Hour, absinthe, champagne, clam chowder

RUBEE TUESDAY: August 16-21: Second Story Liquor Bar, Crudo, Char, Fabio on Fire, Hearth '61, AZRW Fall Preview

August 22, 2017 / Christina Barrueta

A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Wednesday, August 16: I'm working on my next assignment for Experience Scottsdale and spent the afternoon with Executive Chef Jordano Sessions of Second Story Liquor Bar. This talented young chef has a background in botany nutrition and sustainable agriculture, and I can't wait to share his story and food philosophy.

SSLB will be rolling out a new menu of global small plates and I had a sneak peek at some of the delicious dishes, such as his carrot and turmeric arancini with gochujang aioli and tomato jam. Tip: Pair it with Andrew's "Local Roots" cocktail with turmeric-infused gin, chamomile grappa, lemon, and watermelon syrup.

Afterwards, we joined our friends Margo and Norman at Crudo. A Wednesday night special encourages you to gather with your friends and family to share a refillable Polenta Board. Dinner includes a market salad, platter of polenta (local Hayden Mills) topped with a weekly sugo, garnishes, and a bottle of wine for four people. All this at only $20 per person. We feasted on polenta topped with pork belly, brisket, and shishito peppers, and rounded out our dinner with excellent cocktails such as Brenon's "Just a Snip" pictured below and small plates like a wonderful yellowtail collar.

Thursday, August 17: I attended a special media sampling of new fall dishes at Char Kitchen + Bar. More photos and details can be found by clicking the photo of their Mediterranean Chef's Board below.

Friday, August 18: My friend chef Fabio Ceschetti and his wife have long had a dream of opening their own restaurant, and it has come true with the opening of Fabio on Fire! Although Fabio just opened in June, he's already received great reviews (such as this one) and a busy restaurant every night. In fact, plans are already in the works to add a 30-seat patio. I finally had a chance to visit with my parents and wow, we loved it! And the best part? It's on my side of the valley in Peoria. You'll find Italian pastries, pizzas, pastas, and salads, and Fabio also bakes his own bread and makes gelato. Look for a future feature, but for now, here's a glimpse of some of the fantastic dishes we enjoyed.

Farro salad with shrimp, golden raisins, roasted pinenuts, arugula and shaved Parmesan cheese

Amarone

Meatballs (Fabio's nonna's recipe)

La Vegetariana pizza

Short rib ravioli with porcini cream sauce (a special)

Lobster ravioli with crabmeat sauce (a special)

Veal and beef ravioli with marinara (a special)

Italian pastries

Dessert!

Fabio's strawberry gelato

Sunday, August 20. I was invited for the third installment of the monthly Sunday Supper series at Hearth '61, the signature restaurant at Mountain Shadows Resort. Special guest Jason Raducha of Noble Bread joined Executive Chef Charles Wiley for a four-course wine dinner ($74 per person). It was my first time at Sunday Supper, but not my last! The next one is scheduled for September 17. Look for a detailed recap of my experience to post next week.

Jason Raducha and Chef Chuck Wiley

Ora king salmon, Noble millet gremolata, and golden pepper beurre blanc

Monday, August 21: Arizona Restaurant Week kicks off next month and I joined fellow media for a progressive dine-around to preview the menus at The Herb Box in DC Ranch, Market Street Kitchen, and Fleming's Steakhouse. Here are some of the great choices you can expect.

We started with appetizers at The Herb Box.

Restaurant Week menu

Rioja Rosé

Kale and corn pakora

Korean fried cauliflower

Next was Market Street Kitchen for the main course

Rotisserie fried chicken with cheddar mashed potatoes and cream gravy

Restaurant Week menu

Punch with flower ice cubes

Ling cod with ratatouille

Rotisserie pork chop with apple bread pudding

Our last stop was Fleming's for decadent desserts

Sampler platter

Cheesecake

Turtle pie

Carrot cake

We ended our stroll around DC Ranch back at Market Street Kitchen for a Garrit Guthrie nightcap.

Garrit Guthrie Cocktail Market Street Kitchen

To browse past Rubee Tuesday recaps, visit this link.

Comment 0 Likes

categories / Rubee Tuesday
tags / Second Story Liquor Bar, Fabio on Fire, Crudo

New Dishes at Char Kitchen + Bar

August 18, 2017 / Christina Barrueta

I've been a fan of Char Kitchen since my first visit (read about it here). A family-owned neighborhood spot, the Martinez and Micakaj families incorporate their Balkan heritage and family recipes into the Mediterranean menu at this comfortable, casual restaurant in Hilton Village on North Scottsdale Road. Last night, I joined fellow media guests to explore some of the recent additions to the menu family-style and, once again, Char Kitchen left me happy, full, and planning a return visit. Co-owner Pauline Martinez warmly welcomed our group as she introduced each dish.

"We're going to start with the Chicken Lemon Rice Soup, which my dad makes every day, I can't wait for you to try it," began Pauline. It was a perfect starter - velvety and rich, brightened with the tang of lemon juice and drizzled with paprika oil.

The Loaded Hummus is an off-menu specialty which can be ordered at any time. Creamy hummus was topped with crumbled gyro meat (made fresh in-house), roasted red pepper and tomato chutney, feta cheese, and crispy fried parsley. This was one of my favorites of the night and a dish I will be ordering every time I visit.

I love to graze, so the Mediterranean Chef's Board is the perfect meal for me. A colorful platter of nibbles included parsley-flecked falafel, soppressata, stuffed grape leaves, roasted red peppers, cucumber and tomato salad, hummus, tzatziki, olives, and triangles of pita bread. This can also be ordered without meat for a vegetarian platter (tip: the delicious grape leaves and falafel are also on the Happy Hour menu). "It's a trip to the Mediterranean and you're meant to take a bite of everything to really experience all the flavors," suggested Pauline.

Next were Sliders with Frisco sauce, cheddar and grilled onions. "The burgers are cooked on top of the onions so it permeates the meat and gives you that sweetness, and the fat helps to caramelize the onions," Pauline explains. When our table comments on the buns, we're told that while they don't have the space to bake the bread in house, they've supplied their recipe to a local bakery who delivers daily. The sliders were followed by grilled chicken gyros with tomato, onion and tzatziki wrapped in puffy naan that were just as juicy and flavorful.

"My dad has been making this for a long time," said Pauline as she set bowls of Shrimp Florentine Alfredo on the table. "It's one of my favorite dishes, and my son always calls it 'Papa's pasta'." Needless, to say, this pasta dish with plump shrimp, spinach, and silky Alfredo sauce was a table favorite.

Chicken Palma brought a juicy charred chicken breast plated over saffron rice and grilled pineapple and vegetables glazed in a special house sweet-and-sour Palma sauce.

I'm a fan of any of the lamb dishes here, so knew to expect perfectly-cooked and seasoned lamb chops in the Grecian Lamb Chops served with rice and mixed vegetables and garnished with zesty chimichurri sauce, red wine-pickled shallots, and crumbles of tangy feta.

Meat and potato lovers will want to order the Tenderloin Medallions with a generous side of vegetables and addictive crispy smashed red potatoes.

Our sweet finale brought Honey Baklava, a coffee shot, and a dreamy Rice Pudding made from a recipe handed down from Pauline's grandmother.

Char is one of those special family-owned spots I love to support - I hope you stop in and do the same!

Char Kitchen + Bar is open daily for lunch and dinner from 11 am to 9 pm (10 pm Fridays and Saturdays). Happy Hour is 3-6 pm daily with $3 off wine by the glass, draft beer, and well drinks, and $12 off bottles of wine. Brunch is offered 10 am to 2 pm on the weekends, with $5 mimosas and $7 Bloody Marys. Char is located at 6107 N. Scottsdale Road, Scottsdale, AZ, 85250. For reservations, call (480) 664-9238.

Comment 0 Likes

tags / Char Kitchen, hummus, gyro, lamb, baklava, rice pudding, Scottsdale

Summer Menu at Artizen at The Camby

June 27, 2017 / Christina Barrueta

tater tots and caviar Artizen The Camby Phoenix

I've been a fan of The Camby's Executive Chef, Dushyant Singh, since my first introduction to this sophisticated Phoenix hotel at a media event. First impressions lingered, such as oxtail rillette with prickly pear chutney, and a silky citrus and Arizona honey-smoked salmon. Later visits reinforced my initial appreciation, such as the achiote-seasoned steelhead trout baked in banana leaves and served with the chayote and sweet potato relish that I raved about here. Recently, I was invited to explore his new summer menu and it not only matched my expectations, but exceeded them.

We stepped through the chic lobby of The Camby into the dining room at Artizen Crafted American Kitchen & Bar. It's a lovely space framed in modern hues of blue and taupe with gleaming copper accents. As I perused the menu, divided into Snack, Soil, Land and Sea, I sipped on one of the latest cocktail creations. Five new libations are inspired by Arizona’s five C’s: Copper, Cattle, Citrus, Climate, and Cotton. The Copper was perfect for a warm summer evening, a refreshing union of Rittenhouse rye, fresh lemon, Giffard Pampelmouse pink grapefruit liqueur, and the effervescence of grapefruit pale ale.

The difficult task of deciding between the many enticing choices was solved when we were told Chef Singh had a custom tasting menu planned. What a happy surprise! We would be treated to dishes from the new menu and others that were being tested as possible additions. Our first course was a luxurious beginning. Tater tots and caviar arrived as pillowy nuggets of potato seasoned with the gentle kick of aji amarillo (a golden-orange Peruvian chile) in a crunchy shredded shell, gilded with crème fraiche and the briny pop of caviar. Crispy, creamy, salty - we savored each and every decadent bite paired with a glass of sparkling rosé.

I've been thinking about Chef Singh's tuna crudo ever since we visited, and it will be one of my first orders on our return. Glistening slices of ahi were enhanced with cubes of avocado and pickled pineapple, the crunch of macadamia nuts, and a hint of tingly heat with Oaxacan chile shoyu and Szechuan peppercorn oil - a wonderful cross-cultural melange of flavors and textures. This was followed by another inventive winner. Slathered on a toasted baguette, aji amarillo made another appearance, this time transformed into a slightly sweet jam as a base for creamy foie gras and bacon pate, with tangy pickled vegetables to cut the richness.

Executive Sous Chef Kyle Kent delivered a fantastic R&D dish that was as beautiful as the plateware (crafted by a local artist) on which it arrived. Each spoonful was a perfect bite of plump mussels poached in a saffron-tinged broth nestled with purple potato gnocchi, charred leeks, spring vegetables, and edible flowers in a pool of glossy saffron beurre blanc.

"I love working with vegetables," said Chef Singh and it shows. I could be content with savoring a wonderful vegetarian meal solely comprised of his garden dishes, such as warm roasted beets glazed with kumquat butter and strewn with cumin-spiced pepita brittle and tangy Arizona goat feta; vibrant grilled broccolini displayed on a bed of lemon aioli and festooned with crispy shallots; silky confited and seared sunchokes with ground Marcona almonds, sherried beurre blanc, and fragrant lemon balm; and addictive patatas bravas, Chef Singh's version of Spain's potato tapas dish, with twice-fried potatoes tossed in salsa verde and accompanied by poblano crema, cotija cheese, pickled red onion, and cilantro.

Chef Singh has a way with seafood, and crispy-skinned, moist fillets of sea bass were served perched on heirloom cannellini bean ragout, turnips, frisée with smoky rendered pancetta sparked with Minus 8 vinegar, and chermoula (a North African herb sauce) scented with cilantro and oregano.

Veal cheeks were braised to luscious fork-tenderness in veal stock and complemented with a summer staple, potato salad, along with braised shallots, saffron rouille, and pickled Fresno peppers. Superb Colorado lamb chops were boosted with coffee-roasted organic carrots and a layered, complex ancho mole that almost stole the show, a family recipe from one of Chef's talented kitchen staff.

Steak and 'shrooms featured Arizona beef with a juicy prime New York steak sliced and enhanced with mushrooms and Chef's version of A-1 sauce, with components of raisins, tomatoes, and worcestershire contributing to its umami richness.

Heralding the finale of our decadent night were coconut macaroons and another cocktail off the new menu - Cotton, a frothy blend of Nolet gin, Clement Mahina Coco coconut rum liqueur, heavy cream, Giffard orgeat (almond syrup), Yellow Chartreuse, and soda.

Our decadent night culminated with a clever Artizen Drumstick, an ode to the childhood ice cream truck treat, served as a crunchy waffle cone filled with housemade popcorn and date-caramel ice creams, dipped in Callebaut chocolate ganache, and decorated with white chocolate pearls.

"Your dishes are all so refined and delicious - I think this is your best work yet!" I enthusiastically shared with Chef Singh. Full and happy, we left convinced this meal will remain one of the highlights of 2017.

Artizen is located at The Camby Hotel at 2401 E Camelback Rd, Phoenix, AZ 85016 and is open seven days a week. For reservations, call (602) 522-6655.

I was hosted by Artizen and our meal was complimentary

Comment 0 Likes

tags / Phoenix, hotel restaurant, Artizen, The Camby

RUBEE TUESDAY: May 31-June 6: Crujiente Tacos, Pita Jungle, Market Street Kitchen

June 07, 2017 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

On Thursday, June 1st, I met with my friend David for an upcoming feature involving Glenfiddich in Modern Luxury Scottsdale. I'm usually conducting the interviews so it was nice to be on the other side this time, and it's always a fun time with David! Chef Hinojosa sent out some fabulous dishes he has just added to the menu as we sipped on his limited-edition Blood Orange Gose-style beer, a collaboration with Pedal Haus Brewery, and shared some Yuu Baal Pechuga mezcal.

Hallmarks of Chef Richard Hinojosa's cooking are rich flavors in even the simplest dish. His street corn starts with ears of corn poached in "corn tea" for double the punch, and his fantastic gazpacho (my new favorite in town) requires multiple steps of pureeing and straining to concentrate the flavor.

Yellow heirloom tomato gazpacho

Grilled street corn with tomatillo and chimayo aioli

Pechuga mezcal

36-hour short rib taco with radish and escabeche

Seared shrimp with coconut curry

Wagyu cap steak taco, karashi mustard, horseradish crema, pickled shimeji mushrooms.

Afterwards, I joined my husband at the bar, where he ordered the taco of the week - marinated chicken with beans and pico de gallo. In fact, he liked it so much, he ordered...four more! Wise man. As usual, Chef Hinojosa packs so much flavor into a simple bite that it was the best chicken taco I've ever had.

We ended another great night at one of my favorite restaurants being schooled in some new-to-us spirits by co-owner Jason Morris.

On Sunday, June 4th, we stopped in at Pita Jungle for a quick dinner while running errands. We shared baba ganoush and hummus topped with grilled marinated chicken and pine nuts.

On Monday, June 5th, I returned to Market Street Kitchen for a media summer menu preview. If you're a regular reader of this website, it's no secret that I'm a huge fan. In fact, I was just there last week. Look for an upcoming photo recap, but here's a sneak peek.

Dungeness crab salad with lemon vinaigrette

Prime rib from the rotisserie grill

To browse past Rubee Tuesday recaps, visit this link.

Comment 0 Likes

categories / Rubee Tuesday

Grand Dining and Libations in Downtown Phoenix

June 04, 2017 / Christina Barrueta

Strawberry-Basil margarita (all photos by Jenelle Bonifield of Food & Lifestyles) — Strawberry-Basil margarita *(all photos by Jenelle Bonifield of Food & Lifestyles)*

Last month I toured The Grand in downtown Phoenix with owner Steven Rogers and learned about his vision for this amazing venue. Open 24/7, it is a coffee shop, restaurant, bar, market, and entertainment space. Click on the photo below for Part I to learn how he created The Grand's eclectic style with Harry Potter and train stations in mind.

This week, follow along as I explore the menu and learn more about the beverage program.

Rogers has created warm and welcoming spaces to pull up a seat and sip and savor, including an expansive patio inspired by German biergartens and an inviting interior anchored by a curvilinear bar and coffee counter.

Also known as the Grand Central Coffee Company, the coffee bar within is open 24 hours and offers a variety of pastries, cakes and cookies, along with tea and coffee beverages including cold brews, cappucinos, macchiatos, and cortados.

The kitchen is open around the clock, and Chef Jacquelynn Allen discovered her culinary talent at a young age. "I grew up with a single parent, my dad, who worked late, and so at 8 years old, I would watch cooking shows, get into the kitchen and start experimenting," she shares. Her cooking philosophy is rooted in ingredient-driven dishes with lots of flavor. "I would say it's based on Italian food, cooking with rustic and simple ingredients that make a masterpiece. I was always enthralled with that, so that's where my inspiration comes from." Read through The Grand's menu, and you'll see soups, salads, sandwiches, snack plates, entrees, and daily specials. "We want to make sure that we have something for everybody. Our Hound Dog Press [a pressed sandwich with bacon, peanut butter, banana, and honey] is sweet and savory and inspired by Elvis. And our buffalo caulifower was created for vegetarians, but a lot of meat-eaters get that as well."

A must-order, the addictive Avocado Fries are lightly cloaked in a tempura batter and served with a spicy habañero ranch.

The Buffalo Cauliflower is another best-seller and it's easy to see why. A battered cauliflower steak is doused in buffalo sauce and layered with carrot ribbons, cucumber slices, and blue cheese dressing on an airy brioche bun.

The Kale and Blackberry Salad is a fresh and colorful combination complemented by roasted eggplant, red onion, toasted hazelnuts, and lentils tossed in a honey vinaigrette. "I normally don't like fish but this is my favorite," Chef Allen says of the Fish Naan'Boy. Order this, and you'll find a round of puffy naan slathered with Cajun aioli and folded around crispy tilapia garnished with cabbage slaw, diced tomatoes, and crumbles of tangy cotija cheese. "We used to serve it as a po'boy on a baguette, but I like the naan a lot better," she explains.

Stop by for breakfast from 5 a.m. to 3 p.m. daily and enjoy morning favorites such as a Market Scramble with goat cheese and seasonal vegetables; egg, bacon, and cheddar biscuit sandwiches; quinoa oatmeal with dried cherries, flax meal, and maple syrup; cinnamon buns with bacon-maple glaze; or avocado toast with a chunky smash of avocado on Noble Bread topped with sliced hardboiled eggs and nutty sunflower sprouts.

Avocado toast The Grand downtown Phoenix

Brunch dishes available Saturday through Monday from 10 a.m. to 3 p.m. include crowd-pleasers such as a Marinara Egg Bake with fresh tomato sauce, herbed potatoes, grated pecorino-romano cheese, and a side of toast for dipping, or Short Rib Eggs Benedict with red wine-braised short ribs shredded and stacked on toasted Noble Bread and topped with poached eggs and hollandaise.

The main menu is served 10 a.m. to 10 p.m., with a limited late-night selection available from 10 p.m. to 5 a.m. Night owls won't be missing out, however. A 10-item menu shows breakfast scrambles, sandwiches (including the popular Hound Dog Press and Buffalo Cauliflower), burgers, short rib poutine, house fries, and mac 'n cheese. Tip: Order the rotating "Mac of the Moment" which on a recent visit was a deliciously satisfying bowl of creamy penne pasta studded with chunks of smoky bacon and crowned with shredded brussels sprouts and a fried egg.

To wash all this down, there is wine (red, white and bubbly) and a 25 craft beer selection."I had to put in a new walk-in just for the beer," Rogers notes.

Your cold beer of choice will be especially good paired with the juicy Grand Burger made with ground short rib and topped with melted white cheddar, arugula, tomato, and bacon-shallot gastrique.

"I'm really involved with the cocktails," says Rogers, who in a former life was bar manager at the renowned celebrity haunt Mr. Chow's in New York City.

At The Grand, you can sip on timeless libations such as some personal favorites, a Negroni or Death in the Afternoon (Rogers is an absinthe aficianado), or explore modern classics like the refreshing Strawberry-Basil Margarita with reposado tequila, and the Strange Brew, a Death and Company creation. "This one is interesting because it's made with gin, IPA beer, and pineaple juice, which you would never think goes together, but it's really good." I agree - it's a perfect warm-weather Phoenix sipper.

The Grand is located at 718 N Central Ave, Phoenix, AZ 85004 and open 24 hours, seven days a week. Hours: Coffee 24 hours. Bar 6 a.m. to 2 a.m. Breakfast 5 a.m. to 3 p.m. Main menu 10 a.m. to 10 p.m. and late night 10 p.m. to 5 a.m. The Grand also has a happy hour 7 days a week, from 3 p.m. to 6 p.m. and reverse happy hour 10 pm to 2 a.m. Sunday through Thursday offering $4 craft beers, glasses of wine, and well drinks, and $3 for all craft cans.

Comment 0 Likes

tags / The Grand, downtown Phoenix, Phoenix, 24 hours, coffee shop, craft beer, cocktails

RUBEE TUESDAY: May 24-30: Gertrude's, Christopher's, Rock Springs Cafe, Mariposa in Sedona, Proof, Market Street Kitchen, Different Pointe of View

May 30, 2017 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Wednesday, May 23. My aunt and uncle from New Hampshire were visiting Arizona for the first time and we had a fun week of exploring Arizona, including a visit to the Desert Botanical Garden.

Temperatures at 105+ were a little too warm for me, my husband, and my dad, so we relaxed at Gertrude's, the on-site restaurant, where we enjoyed snacks and cocktails.

Local Dos Cabezas rosé

Hummus with quark and mustard oil

I also spent some time in the Garden Shop.

That night I joined photographer Jenelle Bonifield and Janet Gordon of The Gordon Group who introduced me to one of her clients, Kazzit, a brilliant new winery resource. We met at Christopher's and Crush Lounge, where I interviewed co-founder Babak Motamedi and Master Sommelier Laura Williamson. After learning about this application, I'm excited to share this indispensable tool for travelers and wine lovers. Look for an upcoming interview and feature in June.

Babak Motamedi, Chef Christopher Gross, Laura Williamson, MS

As described on the website: "Kazzit was founded by long time friends Babak Motamedi, a wine-lover and entrepreneur, and Peter Kasperski, the proprietor of Scottsdale’s Kazimierz World Wine Bar and owner of one of the largest collections of fine wine in the United States. Recognizing the need for a comprehensive source of information for all things wine, Kazzit was created to bridge the information gap between wine producers and consumers. Still in its first year of operation, Kazzit is helping select vineyards and wineries tell their stories to an international audience of consumers". You can find out more at http://kazzit.com

We chatted over cocktails and charcuterie as we learned the Kazzit story. My husband and I also stayed for dinner at Christopher's to take advantage of Restaurant Week with a three-course meal at the chef's counter, starting with foie gras torchon paired with a glass of Domaine Bru-Bache Jurancon.

On Thursday, May 25th, we began our Sedona road trip with breakfast at Rock Springs Cafe. They're known for their pies but my stack of dinner-plate-size pancakes was so good, I was too full to order a piece. Next time!

We then headed to Jerome to show our visitors this unique historic mining town founded in 1876. Located on Cleopatra Hill, its winding roads offers beautiful views of Arizona.

We spent a couple hours in Jerome wine tasting at the Echo Canyon Winery tasting room with my friend Cody, aka The Wine Monk, visiting galleries and shops such as Rickeldoris Candy & Popcorn Company, and ending with a stop at the Grand Jerome Hotel. I came home with wine purchases from Echo Canyon and Caduceus Cellars.

Next was the beautiful drive to Sedona with stops at photo op viewing sites. Once there, the men relaxed with beers at Oak Street Brewery & Grill while I spent the afternoon shopping with my mom and aunt at Tlaquepaque Arts and Crafts Village.

Courthouse Butte

Tlaquepaque

To end our family day, I had planned dinner and sunset at one of my favorite Sedona restaurants - Mariposa Latin Grill - and it couldn't have been more perfect.

We were seated on the covered patio and greeted with complimentary appetizers from gracious chef and owner Lisa Dahl - flaky corn and queso empanadas with pineapple criolla, addictive Aguacate Frito (fried avocado) with pimentón aioli, and smoky grilled housemade chorizo (a must-order!) We rounded out our delicious feast with dishes such as grilled rack of lamb accompanied by a roasted yellow pepper coulis and cilantro-mint pesto, a juicy veal chop with zesty house chimichurri, decadent mashed potatoes scented with lemon and draped with lobster in a buttery garlic sauce, and sweet finales of key lime pie and chocolate and pistachio gelato.

As sunset approached, the restaurant and patio quickly filled with people gathered to celebrate the stunning view (video below). It was a glorious ending to a beautiful day in Arizona. I'll be back at the end of the month to join Mariposa as they celebrate two years with a festive party. You can register to join in on the festivities here.

On Friday, May 26th, at Proof at the Four Seasons Resort Scottsdale, I met friends Rich and Shayleen of Campari America. Shayleen, Regional Manager, was visiting from her home state of Texas, so this was a special treat. I sipped on a Boulevardier (bourbon, Campari, and sweet vermouth) as Chef Del Morris treated us to his fabulous smoked prime rib special.

We ended the night at Market Street Kitchen for, as usual, excellent cocktails by Garrit Guthrie and Chef Hunn's winning menu, including fried green tomatoes with shrimp remoulade, burrata with heirloom tomatoes, pasta alla vodka with lobster, and a fantastic special of fresh littleneck clams tossed with sauteed leeks and nduja.

On Saturday, May 27th, we celebrated my aunt's and uncle's (17th) and my parents' (53rd) anniversaries at one of Arizona's gems - Different Pointe of View. Sommelier Ian spoiled us with a round of bubbly and Chef Anthony sent out fabulous oysters and scallops that had mom and dad exclaiming they were the best they ever had. This special occasion also happened to fall on Arizona Restaurant Week. DPOV is one of the best deals in town where the special three-course prix-fixe includes full-size dishes from the regular menu with choices in red.

Seared scallop on polenta cake topped with herb-artichoke tapenade

A memorable dinner and gorgeous sunset, what a grand finale to the weekend! (video below):

For last week's Rubee Tuesday recap of visits to Desert Mountain Club for the Arizona Foothills Magazine Best of Valley Party, Cafe ZuZu at Hotel Valley Ho, Arrowhead Grill, and The Mix Up Bar and T. Cook's at Royal Palms Resort, see photos at this link

To browse past Rubee Tuesday recaps, visit this link.

Comment 0 Likes

categories / Rubee Tuesday
tags / Rubee Tuesday, Sedona, Gertrude's, Desert Botanical Garden, Rock Springs Cafe, Sedona Road Trip, Mariposa, Market Street Kitchen, Different Pointe of View, Proof, Four Seasons, Jerome AZ, Christopher's, Kazzit

RUBEE TUESDAY: May 17-23: Arizona Foothills Best of Valley Party, New Menu at Cafe ZuZu at Hotel Valley Ho, Arrowhead Grill, Mix Up Bar and T. Cook's at Royal Palms

May 23, 2017 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Cafe ZuZu: Chef LaCasce's Hokkaido scallops with shellfish butter, asparagus, fried meyer lemon, and toasted pearl couscous

On Wednesday, March 17th, I was honored to celebrate two wins at Arizona Foothills Best of Our Valley party - Write on Rubee as Favorite Local Food Website, and my Instagram as Best Food Feed! I am so grateful for the support. The cocktail party was held at the beautiful Desert Mountain private golf club.

We couldn't be in the area without stopping at a favorite for a nightcap on the way home - Liberty Station. Thanks to Kyla who chose two excellent cocktails for me: A Gimlet (lime-infused vodka and housemade lime cordial) and the Spaghetti Western (Altos Reposado tequila, mezcal, Aperol, orgeat, lime juice).

On Thursday, May 18th, I joined fellow media at the Hotel Valley Ho for a delicious introduction to Executive Chef Russell LaCasce's new dishes and Executive Pastry Chef Audrey Enriquez' latest dessert creations. Chef Russell debuted a wonderful menu which offered his sophisticated take on familiar and approachable ingredients. Think scallops draped in shellfish butter and complemented with Meyer lemon slices cured and then fried in tempura batter, or burrata partnered with pickled green strawberries and mint pistou. Loved our sampling, and I'm already making plans for a return visit to explore more of the new menu. Bravo chefs!

Here are some of the fantastic dishes, desserts, and cocktails we tried:

Hawaiian tuna tartare with avocado mousse, Fresno chiles, chicharrones

Burrata with pickled green strawberries, toasted pistachio, mint pistou, thai basil, strawberry vinegar, smoked sea salt

Mini lobster rolls with tarragon and celery

Hudson Valley foie gras with honey poached rhubarb, ginger, five spice brioche french toast + caramelized milk crumb

Hokkaido scallops with shellfish butter, asparagus, fried meyer lemon, toasted couscous

Baker's Bacon Chop cured, smoked + honey lacquered, served with green harissa, burnt orange, fresh herbs, pickled chiles

PJ and his barrel-aged cocktail with Johnny Walker Red, roasted dandelion root, blood orange peel, rosemary, Carpano Antica, Cherry Heering.

Milk and Honey: almond Madeira cake, honey roasted apricots, honeycomb pieces, milk crumble, burnt honey cremeux and toasted almond milk ice cream

Lemon meringue posset: Meyer lemon posset with chamomile shortbread, fresh berries, Meyer lemon curd and dehydrated meringues

The signature Showstopper Shake! Currently it is a Banoffee Cream Pie shake featuring roasted banana ice cream, a banana cream pie, banana bread, caramel-dipped banana, vanilla wafers, candied walnuts, dulcet ganache, toffee crumbles and toffee sauce...all made by Audrey in-house.

On Friday, May 19th I joined my parents for one of our favorite neighborhood happy hours at Arrowhead Grill. We shared filet mignon sliders, lamb chops with goat cheese fondue, and BLT deviled eggs (our usual Happy Hour order).

On Saturday, May 20th, we met friends for cocktails at the Mix Up Bar before dining on the new summer menu at T. Cook's at the gorgeous Royal Palms. Look for an upcoming detailed recap, but below is one of my favorites - lamb with fava beans, morel mushrooms, green garlic and leeks.

Stay tuned next week as I visit Gertrude's at the Desert Botanical Garden, Jamie's Wine Bar, take a trip to Sedona, and celebrate my parents' and my aunt's and uncle's anniversaries at Different Pointe of View.

For past Rubee Tuesday recaps, visit this link.

Comment 0 Likes

categories / Rubee Tuesday
tags / hotel valley ho, Cafe ZuZu, Downtown Scottsdale, T. Cook's, Arrowhead Grill, AZ Foothills Magazine

Downtown Phoenix: The Grand

May 22, 2017 / Christina Barrueta

All photos by Jenelle Bonifield of Food & Lifestyles

A 24-hour coffee shop, restaurant, bar, event space, music venue, speakeasy, and soon-to-open food market - The Grand on N. Central Avenue in downtown Phoenix encompasses all this and more. I recently spent an afternoon touring this remarkable space with owner and designer Steven Rogers, PR maven Jane Gordon, and artistic collaborator Sean Lopez of Synergistic Studios, who does the social media including videography and photography, and also books The Grand's live performances.

"This whole block had always been clubs, and I wanted to do something much more communal," says Rogers, a succesful nightclub entrepreneur who has owned the block of businesses for 21 years. "As a nightclub owner, I'm all about the ambiance and the experience. The reason I did the train station motif in here is because a train station is always open; there are always people coming and going. I wanted to create a gathering place and then have everything available in that place."

He parlayed his business savvy into this new venture, recognizing the growth in the downtown Phoenix scene, The Grand's proximity to the ASU Phoenix campus, and current trends. "You can't just copy a trend" he notes. "You look very closely and see what the force is behind the trend so you can take it to the next level, and that's what I did here. I saw all the different trends. I saw the craft beer, the coffee trend, I saw how integral the internet is."

Thus, you'll find a spacious patio and large indoor-outdoor bar offering wine, cocktails, and 25 craft beers.

Inside The Grand, also known as The Grand Central Coffee Company, the coffee shop is open 24/7 and serves coffee, tea, espresso, lattes and a variety of baked goods. "We also have liqueurs for our coffee drinks," adds Lopez. "One I like is called Grind. You add that to your iced mocha and now you have a coffee cocktail. And when's the last time you've had a latte with a kick?" he asks with a chuckle.

The wi-fi password is conspiciously placed at the entrance, and upstairs is the Study where you'll find people settled in on cozy sofas and desks with plenty of outlets.

Rogers has transformed the site of what was once his Club Amsterdam into a convivial neighborhood spot inviting all to sip, dine and relax. It's strikingly unique with two floors decorated with items from Rogers' personal warehouse of collectables. "Sometimes things don't work, but sometimes things are surprising and those are the best things," he explains as he likens the process to set design. "I work with one guy, Brian, who's like a master constructioner and can build me anything I need. There was no crew, the design is just us, and when you see all this, it's coming from the mind of one person. I've gotten more and more quirky over the years and I design for comfort. So it's just like a movie. When you have a movie made by one person, it really is a personal statement."

"The more I do this, the less of a purist I am. I'm getting into things that are more fantasy and surreal. I’m almost stuck in Harry Potter land in a way. I love Charles Dickens. I love turn of the century. I love the old train stations. I love those old libraries with stuffed animals and freaky things. I love all that stuff."

His background is just as interesting as the decor. As the bar manager in the 1980s at New York's Mr. Chow's, he tells of meeting stars such as John Lennon, James Woods, Francis Ford Coppola, and Richard Gere. He shares stories of time spent frequenting Studio 54, attending Elizabeth Taylor's birthday party, visiting Andy Warhol's house, and spending an evening dancing with actor Debra Winger. He also attended film school. "That's why this place looks more like a set, because of Steve's background," points out Lopez.

His design skills can also be seen in the Grand Ballroom and connected patio, which is available for events such as weddings and concerts. "It's more set design than interior design," notes Rogers.

This attention to imaginative detail is displayed prominently in the speakeasy Sanctum which can also be rented for private parties. Tucked away in the back of the second floor, portholes lend a bird's-eye view of the bar and coffee shop. The clandestine atmosphere is bolstered with plush furniture, tapestries, intimate hightops with velveteen stools, a vintage sound system with tube amplifiers, and a bar complete with absinthe fountain.

When Sanctum is open, entry will be gained by pressing a hidden doorbell and uttering the secret word through the antique speakeasy door grill. It was a special treat to not only be among the first to see this inner Sanctum, but to also enjoy excellent cocktails made by Rogers served in gorgeous glassware - absinthe in a Belle Époque-era uranium glass, Calvados Sidecars, and one of my favorite absinthe cocktails, Death in the Afternoon.

We ended our tour on the shaded patio as Lopez showed us The Grand stage booked by Synergistics Studio where singers and artists who sign up on the website can perform. "We want people to come to The Grand and have a grand experience. Ideally, we would like to have live music every day. There are going to be open mic nights, we're going to have improv nights, there's Vintage Wednesday. It's a great indie space and stage. And once people get a big enough following to charge a ticket price, guess what? We have a home for that too in The Grand Ballroom."

"It's not just a coffee shop, it's not just a restaurant, it's not just a bar," emphasizes Lopez. "It's equal parts all those things, and a place where you can go to see a live band play. It's a beautiful spot where people can come in and interact. It's just..grand."

The Grand is located at 718 N Central Avenue, Phoenix, AZ, 85004 and is open 24/7.

Click the photo below for part two to learn more about the restaurant's menu, craft brews, and cocktails.

Buffalo cauliflower sandwich and the strawberry-basil margarita

Comment 1 Likes

tags / The Grand, Grand Central Coffee Company, downtown Phoenix

RUBEE TUESDAY: May 10-16: Il Capo Pizzeria, Hearth '61, Hyatt Regency Scottsdale, The House Brasserie,Tacos Chiwas

May 16, 2017 / Christina Barrueta

A semi-regular feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

On Wednesday, May 10th, I was invited to attend an advance screening of the culinary film "Jeremiah Tower: The Last Magnificent". Wow, loved it! It's a powerful documentary about fascinating legendary chef Jeremiah Tower. Produced by Anthony Bourdain, it opens Friday, May 19th. Here's the trailer:

Afterwards, we walked over to Il Capo Pizzeria, owned by the Rana family, whom we got to know when they owned Cuoco Pazzo in Old Town Scottsdale. James Rana told us about their brewery, State 48, in Surprise, with a second location soon to open in downtown Phoenix. Thanks to James, we sampled their Blueberry ale (my husband's favorite), Belgium blonde, blood orange Belgium blonde, brown ale (my favorite) and oatmeal stout. We each had a slice of pizza - for me, Grandma's Square. Great service from Maryann at the bar, and a treat to chat with Jack Blanton who left the kitchen to say hello.

On Thursday afternoon, May 11th, I filmed with news anchor Olivia Fierro of AZFamily Channel 3 for her segment on her dream job as a food writer. We spent an afternoon at the newly opened Hearth '61 at Mountain Shadows Resort with Chef Christopher Brugman and had so much fun! You can watch the segment by clicking the photo below.

That evening, we were invited by our dear friend Kirti Dwivedi to a fundraiser and cocktail dinner, with 100% of the proceeeds going to LLS. She has been nominated as Woman of the Year for The Leukemia & Lymphoma Society and this special event as part of her campaign was held at Hyatt Regency Scottsdale. Chef Brian Contreras of the Hyatt Gainey property joined Cullen Campbell of Crudo, Keenan Bosworth of Pig & Pickle, andAaron James-wayne Ward of Brat Haus, with cocktails created by master mixologist Luke Detraz.

Sea Monkeys

Culture Shock

24 Carrots

Dessert paired with Tito's Euro Trip

On Monday, May 15, I joined fellow media as we sipped and savored our way through Billy Bessinger's new cocktails at The House Brasserie. I've been missing out! His well-balanced creations have made The House one of my top spots for craft cocktails in Old Town Scottsdale. We sampled his addictive Tequila Funrise combining Don Julio Blanco tequila, and Galliano complemented by lime juice, lavender honey, and blueberry; the crowd-pleasing Smoked Manhattan capturing the essence of alderwood and stirred with cherry Coke reduction, Carpano Antica vermouth, and black walnut bitters; the refreshing Pimm's Mule with Pimm's, Amaro Nonino, lime, demerara simple syrup, and ginger beer; Snowbird, a tropical sipper perfect for our Arizona summers with Żubrówka (a Polish bison grass-infused vodka), dry curacao, lime juice, Coco Real, orgeat, and bordeaux syrup; and Pour Decisions with warm caramel/butterscotch notes from a combination of Brugal rum, St. George pear brandy, amontillado sherry, and housemade root beer shrub. Which one should you order? All of them!

Smoked Manhattan

Pimm's Mule

Snowbird

Pour Decisions

You can watch a video of Billy making his Smoked Manhattan here:

Afterwards, we hit one of our favorite casual taco spots - Tacos Chiwas (past link here). We feasted on favorites such as deshebrada verde and raja gorditas, tripas tacos, and picadillo burritos.

Next week's plans include visits to Desert Mountain Club, Hotel Valley Ho, Arrowhead Grill, and the Mix-Up Bar and T. Cook's at the Royal Palms Resort

For last week's Rubee Tuesday, visit this link.

Comment 0 Likes

categories / Rubee Tuesday
tags / Hearth '61, Il Capo Pizzeria, The House Brasserie, tacos chiwas

RUBEE TUESDAY: May 1-9: Bitter and Twisted, Mora, Casa Anejo, Proof and Onyx at the Four Seasons, Artizen at The Camby, Kentucky Derby Brunch at Bourbon Steak, North, and CRUjiente Tacos

May 09, 2017 / Christina Barrueta

A semi-regular feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

On Monday, May 1st, I attended a special media preview of Bitter and Twisted Cocktail Parlour's fourth annual Book o' Cocktails along with a sampling of some of Chef Bob Tam's delicious new dishes. Loved it! You can read my photo recap by clicking the picture below.

Afterwards, our friend Kirti joined us for a nightap at Mora Italian, where we shared the foie gras and chicken liver pate with cippolini agro dolce. And a special treat was chatting with one of the valley's best chefs - chef de cuisine Matt Taylor.

On Tuesday, May 2nd, I joined fellow media at Casa Añejo Tacos and Tequila, the newest addition to The Colony. It's a winning trifecta, with a beautiful space designed by HGTV and DIY Network's Kitchen Crashers star Alison Victoria, Riley Jones in charge of cocktails, and Chef Joe Absolor helming the kitchen. Look for a full recap later this month.

Beautiful patio

Berry Hibiscus Margarita

Rajas relleno tacos

Ribeye al carbon

On Thursday, May 4th, I was on assignment for Phoenix Home and Garden at the Four Seasons Resort Scottsdale. Pick up the July issue for a feature on Executive Chef Chuck Kazmer and his special summer recipes. I was also treated to a dish on Talavera's "Spring in France" tasting menu running through May 17. The rabbit paté with caper berries and pistachios, preserved Meyer lemon aioli, and fava beanss is amazing!

Afterwards, I joined my fellow food writer friend Lauren Topor for Proof's Thursday-only Tiki Pop-Up.

We sipped our way through tropical tiki drinks such as the Flaming Zombie Bite (my favorite - with Plantation overproof rum, gin, pineapple, orange, and orgeat), Pimm's Plunder (Pimm's, Wild Tonic's Tropical Turmeric kombucha, ginger beer, raspberry, lime, and cucumber) and Piña Luau (ixa reposado tequila, amaro, demerara simple syrup, pineapple, lime). Chef Dell also shared his delicious housemade kombucha - thank you Dell!

Don't miss out on Chef Del's rotating selection of Ono Grindz such as this Hawaaian Fried Rice with pineapple, U-5 shrimp and hoisin-glazed scallops, and the bacon bao with turmeric preserved cabbage, chicharrones, charred shallot, and garlic blossoms. Chef Dell cures the bacon for 8 days and then smokes it over black walnut. For more information about this weekly event, click this link.

And we couldn't leave without enjoying the sunset on the picturesque patio of Onyx.

On Friday, May 5th, we received a media invitation to explore Chef Dushyant Singh's new dshes at a personal favorite - Artizen at The Camby. Chef not only surprised us with a custom tasting menu but WOW this is one of my best meals of 2017. I was already a huge fan, but now I'm an even bigger one. These are just a few of the fantastic highlights. Some are currently on the menu, and some are still being finalized. Look for a detailed feature later this month.

Purple potato gnocchi with saffron-poached mussels, charred leeks, asparagus, and a saffron beurre blanc

Aji amarillo tater tots with Osetra caviar and creme fraiche

Tuna crudo with avocado, macadmia nuts, pickled pineapple, Oaxacan chile shoyu and Szechuan peppercorn chile oil

Confit sunchokes with sherry and amaretto beurre blanc and Marcona almonds

Sea bass with cannellini bean ragout, chermoula, turnips, and pancetta

Saturday was the Kentucky Derby. This was my first time joining the Kentucky Derby Brunch at Bourbon Steak at the Fairmont Scottsdale Princess, but not my last! Festivities included Bulleit mint juleps, live blues music, and a Southern brunch featuring pickled shrimp, filet mignon with Henry Bain sauce, hush puppies and fried oysters, Kentucky burgoo, shrimp and grits, hot browns, fried chicken, Derby pie, red velvet cupcakes, and more. My friend Kirti and I also left as winners! Each guest drew a horse name as they entered and since Always Dreaming won, so did we - a free overnight stay at this gorgeous resort.

On Monday, May 8th, I joined fellow travel writers and local tourism representatives to kick off National Travel and Tourism Week. We were hosted by Visit Phoenix at North Italia in Arcadia and feasted on new favorites like zucca chips, Seasonal Vegetable salad, chicken pesto with gigli pasta, and tiramisu.

Across the street is one of my favorites, CRUjiente Tacos. Since they had just launched their new brew collaboration with Pedal Haus Brewery, I had to stop in after lunch, especially as they were promoting a one-day-only taco pairing. Crujiente's award-winning Executive Chef Richard Hinojosa and co-owner Jason Morris worked with Julian Wright and Derek “Doc” Osborne of Pedal Haus to create a blood orange Gose-style beer. I loved it! But get it while you can as it is very limited. Chef paired it with an incredible roasted pork belly taco with orange-habanero glaze, tomatoes, and cilantro mojo.

For past Rubee Tuesday recaps, visit this link. Stay tuned next week as I visit Il Capo Pizzeria, attend a private culinary film movie screening, support my friend Kirti at an LLS fundraising cocktail dinner at Hyatt Gainey Ranch (she's been nominated for Leukemia & Lymphoma Society Woman of the Year), explore the new cocktail menu at House Brasserie...and film a segment as a guest on Good Morning Arizona!

Comment 0 Likes

categories / Rubee Tuesday
tags / Mora, Bitter and Twisted, Casa Anejo, Fairmont Scottsdale Princess, Bourbon Steak, Four Sesaons Scottsdale, Proof

MEET THE CHEF: Paul Steele of Flourish at CopperWynd Resort

May 07, 2017 / Christina Barrueta

CopperWynd Resort and Club is a Sonoran Desert oasis in Fountain Hills, Arizona boasting panoramic views from its scenic setting in the McDowell Mountains. It is here where you'll find the talents of Executive Chef Paul Steele and his wonderful menu at Flourish, the resort's beautiful signature restaurant.

Stepping into the striking lobby, your gaze is immediately drawn to the stunning view. Flourish, an airy, stylish space decorated in soothing grays and warm wood tones, takes full advantage of this sweeping scenery with a wall of windows that can be opened to encompass terrace dining for a seamless indoor-outdoor dining experience. Does the food live up to this mesmerizing view? It most certainly does.

A native of El Paso, Texas, Chef Steele's first step into the hustle and bustle of the restaurant scene was as a young dishwasher at Bobby Q's, a Texas barbecue spot. By the time he had moved on to a local country club kitchen, he knew he wanted to pursue a culinary career. "The chef there was super-talented, and there were two other chefs, one who went to culinary school in New York and the other to Scottsdale. I ended up applying to Scottsdale, got accepted, and that's when I moved out here in '99." While attending school, he worked at two of Arizona's best establishments - Tarbell's and T. Cook's at the Royal Palms. He later returned to Tarbell's as Head Chef and joined Mark Tarbell's team for his 2006 win on the Food Network competition Iron Chef America. In his decades-long career, this accomplished chef has also honed his experience at the Herbfarm in Seattle, Washington, and locally at Silverleaf Club, the Cafe at the Phoenix Public Market, and the Living Room, before bringing his culinary talents to Flourish in 2016.

As a food writer, one of the many perks is the opportunity to st down with gifted chefs, and there are some whom you feel especially honored to meet. Possesing genuine warmth, compassion, and culinary prowess, Paul Steele is such a chef. At Flourish, his menu puts a spotlight on pure, clean flavors and his primary tenet of "staying true to the ingredients." The menu changes seasonally, but you may find tuna tartare presenting as cubes of ahi graced with ginger, soy, sesame seeds, and bright citrus notes of Japanese yuzu, accentuated with avocado, micro arugula, Fresno chiles and watermelon radish, accompanied by crunchy taro chips. Creamy goat cheese fondue is heightened with the addition of smoked mozzarella and ricotta, a double-thick pork chop is rubbed with paprika and coriander before being smoked into tender juiciness, and crispy-skinned trout seasoned with Dijon mustard and fresh herbs sits on a bed of creamy poached potatoes and leeks nestled in a velvety sauce of sweet pureed carrots.

I had a chance to sit down with this soft-spoken gentleman on Flourish's picturesque patio and learn about his favorite restaurants, why he values humilty, and how important it is to have a healthy balance in work and personal life .

How would you describe your food philosophy? I don't like to over-complicate things. I like the food to taste like what it's supposed to. It always starts with a great product because then you don't have to do a lot to it. It's about making what feels right about the dish, not forcing ingredients into a dish just to make it sound great or make it look like something it's not; trying to be as pure as possible. That's what was instilled in me when I was learning, so to me I don't know any other way.

Tuna tartare with sesame-yuzu vinaigrette and taro chips

Do you have a favorite ingredient? I like to use fresh herbs. As much as I can and where I can. They're so fresh and bright. Learning how to use them and when to use them I think is really cool. They're talking about adding a garden here, maybe this summer.

Do you source locally? I try to as much as possible. Because of the the way things are grown out here, they taste really different. I think people are more into that craft style, whether it be cocktails or food. It makes them feel good about what they're eating. They know that it's local. It's such a big deal now. You see these commercials for 'food made with real food'. Shouldn't that have been like that the whole time? Why did we ever stray away from that?

Is the local movement a change you've seen since you've been in Arizona? Absolutely. When I first came here, I hadn't really been in touch with a lot of the local produce, though being at Tarbell's made that process go by quicker, meeting local farmers and stuff like that. The farmers markets have grown. There are so many now, but when I moved out here, it wasn't like that. In Seattle they have an awesome farm-to-table lifestyle. That idea is used more everywhere and becoming more common. People are into indigenous food and plants and things like that. It's much easier to get something when it's in season in your own state than to have it shipped in. It tastes much better because it's in season, and chances are it just came out of the ground a day ago.

Baked goat cheese fondue with fried shallots and crostini

What is your favorite aspect about working at Flourish? I can't say I have one specific thing. I think the location is awesome, it's a beautiful property. The staff that I get to work with is really fun. And I love having the freedom to create. I think for every chef out there, that's the driving force. Everybody wants to have their own menu where they get to make the ultimate decisions. I'm all about that too, but I don't make the menu all about me. It's really important to stay humble. I try to be super open-minded about food and listen to other people's ideas. I'm really big on constructive feedback. Not everyone likes the same flavor profile or taste, I get that. When you have waitstaff who are really good with wine, they can pick up flavor notes that I never even thought about, and that's a plus. Some restaurants have a mentality of front versus back of the house, but it shouldn't be that way. It's so much easier when everyone is on the same page. Then the people who come in and sit down will have the full dining experience.

It's never about me serving 200 people here on a Friday. It's about the five or six guys in the back that are working hard and getting their butts kicked, and then coming back the next day and doing it all over again. It's another sense of how I try to stay humble - it's about those who come through the doors because, without them, I'm just another cook.

Seared scallops with smoked rock shrimp risotto, saba, chive oil, and crispy leeks

Another reason I like working here is because we have a balance in schedule and life. I have a sous chef whose name is Thomas, and we'll rotate schedules so that I can have some morning shifts where I can get off and hang out with my daughters, and then he can have some morning shifts to hang out with his kids. Being in the restaurant industry, you have to work a lot and and you miss out on things and you'll never get that time back. Never. But there will be plenty more days to work 16 hours in the restaurant. So I try to give my employees time to do things, because I know that I need that in my life, so I imagine they do too. And when you're at work all the time, you get burnt out and then you're no good to anyone. You end up despising your job because you missed an anniversary or you missed a birthday. All that is really important to balance because you can't come into work focused if you're still upset about missing mom's 50th anniversary.

There are times I have to be at work and miss things, and that's going to happen. But I shouldn't miss all of them. And neither should anyone else. When you're burnt out, you're not creative. You're miserable at work, you're miserable to work with, and no one likes to work like that. And the effects just snowball into something else, so it's not easy. I try to give everyone the same opportunity to take time off. They say summer is a good time to take time off, but life doesn't just happen in the summer. To be honest, most things don't happen in the summer here because it's too dang hot. The best season is in October or April. It's also the time for weddings and outdoor events. You want to sit on a patio and drink a Bloody Mary when it's nice out. You have to give people time to do that stuff. And when they're happy, they work twice as hard for you. Cooking has been stereotyped as you're going to work 16 hours a day and eat while you're standing up and you're not going to see your wife and you're not going to see your kids, but that doesn't sound fun to me at all. I don't want to live that way and I don't want anyone else to live that way. If you're happy when you cook, the food tastes so much better.

Smoked pork chop with braised white beans and mustard greens

That's fantastic, and so true. When you do dine out, what are some of your favorite restaurants? I love Asian food, especially Japanese cuisine. When I go out, I'm usually out with my daughters, so we'll go someplace familiar. Sushi Bei on Scottsdale Road is close to me. There's Sushi Roku at the W. Nobuo at Teeter House is still one of my favorites, and I really like Bourbon Steak. I also like Bianco's a lot; who doesn't?

Flourish is located at the Copperwynd Resort and Club and is open daily for breakfast, lunch and dinner. Brunch with a Bloody Mary Bar is served every Sunday 10:30 am to 2:30 pm. On Monday through Sunday, enjoy Happy Hour from 2 to 5 (menu here). Currently, local musician Marley Taylor plays Flourish every Tuesday, 4 to 6 pm. For reservations, call 480-333-1880 or visit opentable.com.

Comment 0 Likes

categories / Meet the Chef
tags / Flourish, Paul Steele, Resort, Fountain Hills

Sel Restaurant

March 27, 2017 / Christina Barrueta

I first discovered the gem that is Sel on a lovely afternoon while strolling the S cottsdale ArtWalk in Old Town Scottsdale. This weekly Thursday event celebrates artists and galleries, and its Main Street path brings visitors past Sel, located in a former gallery in Plaza Garcia. On that warm July day, Sel's pretty location and patio with cooling misters beckoned us in to enjoy a break from the heat.

We pulled up stools at the sleek bar and were immediately welcomed by friendly bartender Josh at whose hands excellent, well-crafted cocktails were imbibed. My husband ordered a classic Manhattan, while I opted for the Cerise Fumée with Vida mezcal, Ancho Reyes Chili Liqueur, black cherry puree and lime, garnished with a smoked sea salt rim and amarena cherry.

Sel offers a four-course prix-fixe, but dishes can also be ordered a la carte. Since we were stopping in for just a cocktail and a bite, we shared and savored two superlative summer dishes: A vibrant yellow tomato gazpacho adorned with avocado-lime gelée, peach granité, tarragon oil drizzle, and a light and crispy squash blossom stuffed with mesquite-smoked lobster and partnered with creamy roasted corn puree, micro greens and a pickled bing cherry.

We left happy and thrilled to find such a special spot, vowing to return to experience a full dinner. We were so impressed, that I included Sel in my article on ArtWalk dining stops for the Scottsdale Visitors Guide.

It might have taken longer than planned, but last month we finally returned to experience the full tasting menu and wine pairings. Sel is a beautiful, intimate restaurant seating 50 people inside and 50 more on the patio. It's a modern, elegant space flanked by a 10-seat bar and tufted purple chenille banquettes. Accents include crystal chandeliers and a glowing quartz bartop, with whimsical touches such as the imbedded salt shakers in the restroom walls.

Sel is the creation of co-owners Executive Chef Branden Levine and his wife May, who runs the front of the house as the restaurant's manager. Acclaimed for his prix fixe menu as previous Executive Chef at Cafe Monarch, Chef Branden has brought his talent for sophisticated and creative dishes to Sel. He has also brought his years of experience, which include graduating from the College of Culinary Arts at Johnson and Wales, time spent in Las Vegas working for Charlie Palmer at Aureole, chef positions in Tanzania, Africa, Richmond, Virginia, and Washington, DC, and five years as owner of a successful restaurant in Heathsville, Virginia. He has also made his mark on the national arena with TV appearances on “Beat Bobby Flay” and “Chef Wanted with Anne Burrell." Most recently, Chef Branden Levine and his team won the Chef's Classic Final Four, airing on CBS during the Final Four on April 2, 2017. Congratulations Chef!

It's thus no surprise that our dinner turned out to be a wonderful, memorable experience.

The prix fixe four-course menu is offered at $80 per person, including a vegetarian menu at $60, and optional wine pairings at $60. Dishes are also available to order a la carte or as supplements. Diners can choose between two items each for the first and second courses, and six entrees. Taking advantage of seasonal ingredients and Chef's creativity, the menu changes every three weeks.

Pre-dinner cocktails included a Manhattan and a perfect Negroni, my favorite cocktail.

My wonderful repast began with pristine East Coast Blue Point oysters embellished with bird chile mignonette and the herbaceous-anise accent of Thai basil oil. I also sneaked a bite (or two) of my husband's airy smoked goat cheese mousse topped with a rich wild mushroom ragout studded with the textural bites of Le Puy lentils and millet, and finished with black truffle-lemon emulsion.

Next was one of my favorite dishes of the night - delicate ravioli stuffed with tender rabbit confit and Red Kuri squash graced with smoked ginger butter, yuzu vinaigrette, and a shower of grated chocolate. A close second was my husband's bowl of verdant asparagus puree gilded with pops of tobiko and sweet red king crabmeat brightened with preserved lemon.

Each prix fixe menu includes a third course of the salad du jour and on our evening it featured farm-fresh winter greens complemented by roasted Chiogga beets, dried strawberry chips, molasses and applewood bacon, tossed with smoked anchovy dressing and garnished with a parmesan tuile and cheese profiterole.

Main courses brought a fabulous orange and anise-lacquered duck cleverly adorned with duck skin cooked into crispy "chicharrones" on a bed of velvety salsify puree accompanied by sauteed Swiss chard and roasted sunchokes, and enhanced with a burgundy wine-duck stock reduction. Special thanks to our knowledgeable server Michael, who expertly paired my dish with a Damilano Barbera.

My husband likewise raved about his sophisticated surf and turf which arrived as juicy sliced Lone Mountain Wagyu hanger steak with Lyonnaise potato pavé, crispy rice flour tempura asparagus, Banyuls reduction and a 6-oz black-truffle poached lobster tail supplement.

We almost decided against dessert, but were glad we listened to Michael. You don't want to miss the decadent strawberry shortcake layered with irresistible marzipan almond cake, Chantilly crème, and fleur de sel caramel, topped with a balsamic drizzle and vanilla bean gelato. I also finished with another expert cocktail by Josh using his housemade green-tea infused Old Tom gin (tip: be sure to ask Josh if he is working on any off-menu cocktails).

Our second (but not our last) visit reinforced everything we love about this Scottsdale jewel. In fact, we have plans to return with friends next month. Tune in this Sunday during the NCAA Final Four broadcast on CBS to learn more about Chef Branden's Final Four Chef's Classic win.

I was hosted by Sel and my dinner was complimentary

Comment 0 Likes

categories / Dining Out
tags / Sel, Scottsdale, downtown Scottsdale, Old Town Scottsdale

Le Macaron French Pastries - Scottsdale

February 24, 2017 / Christina Barrueta

On Tuesday night, I attended a media introduction to a sweet spot called Le Macaron at Scottsdale Quarter and fell in love. It's a bright and cheery space where you can settle in at tables or high tops, tufted chairs against the window, or on the cute and cozy patio.

Le Macaron French Pastries is a national franchise, but owners Axel and Sandrine Chagnot have opened the only location in Arizona. Both natives of France, they're enticing Valley of the Sun residents to experience the flavor of their homeland in their pastry shop offering macarons, pastries, desserts, gelato, chocolates and crepes. We were greeted with bubbly and had a chance to chat and learn more about Le Macaron as we sampled some of the wonderful indulgences.

We started with crepes, and what a perfect beginning it was! Howard, resident crepe maker and former owner of a pastry shop, makes fantastic crepes and suggested one of his favorites. The cinnamon bun arrived as a delicate crepe graced with cinnamon, pecans, a drizzle of caramel and adorned with a scoop of vanilla gelato.

The apple pie crepe stuffed with apples likewise captured all the flavors of apple pie a la mode, but encasing it in folds of warm crepe layers made it even better. We were told that they will be soon introducing rotating pie flavors such as cherry, blueberry, and peach.

Gelato comes in a wide array of flavors, such as Arabica coffee, salted caramel, pistachio, and raspberry.

You can treat yourself to croissants, pastries, and chocolates in flavors of coconut, hazelnut praline, Cuban espresso, champagne, Morello cherry, peanut buttter and caramel, and more.

Of course, though, there are the classic French macarons (not to be confused with macaroons, the coconut cookie). Each macaron is made up of two airy-crispy almond-meringue rounds pressed around a flavored cream filling and at Le Macron they offer 19 varieties. You can't eat just one, but you don't have to. Not only are these gluten-free, all natural and made with no artificial flavors, but I loved the range of flavors such as Sicilian pistachio, lemon cream, rose, passion fruit mango, candied ginger and chocolate and more:

Macaron towers can be ordered for special occasions - perfect for weddings and bridal showers - and also packaged for gifts.

Le Macaron is a must-stop if you're shopping or dining at Scottsdale Quarter (after-dinner desserts and coffee!), but also worth a visit on its own.

Le Macaron is located at Scottsdale Quarter at 15323 N Scottsdale Rd #145, Scottsdale, AZ 85254. It is open seven days a week, 10 am to 10 pm (8 pm on Sundays).

Comment 1 Likes

tags / Scottsdale, Scottsdale Quarter, Le Macaron

"The Mighty Prickly Pear" in the Scottsdale Visitors Guide

January 28, 2017 / Christina Barrueta

La Hacienda at the Fairmont Scottsdale Princess (all photos by Jenelle Bonifield)

A colorful assignment for the current issue of the Scottsdale Visitors Guide for ExperienceScottsdale.com features prickly pear in food and cocktail guises. Find out more in my article, along with photos by Jenelle Bonifield of Food & Lifestyles, on pages 162-163 at this link for the 2017 Scottsdale Visitors Guide.

You can request a guide through the mail at https://www.experiencescottsdale.com/order-form/ or pick up a copy at the Scottsdale Convention & Visitors Bureau at Scottsdale Fashion Square.

Gertrude's

Lon's Last Drop

Comment 0 Likes

tags / Prickly Pear, cocktails, Gertrude's, Onyx, La Hacienda, Orange Sky