Filtering by Tag: Arizona Biltmore

RUBEE TUESDAY: The Mexicano, DAOU wine dinner at the Arizona Biltmore, 36 Below, Vecina

November 21, 2023 / Christina Barrueta

A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Steak fajitas with WorldClass Argentine beef marinated with lime juice, achiote, and chipotle chiles at The Mexicano

Friday, November 10: The Mexicano (Phoenix). Late lunch at one of our regular spots. Great to see Chef Fidencio (his new albondigas is a must-order!), and thanks to Will for giving me a sneak peek of a new cocktail made with Joey Maggiore’s exclusive barrel of Maestro Dobel tequila.

Sunday, November 12: Renata’s Hearth at The Arizona Biltmore (Phoenix). I’ve been a fan of DAOU Vineyards (even more so after visiting their gorgeous tasting room during Paso Cab Camp 2023) and we were thrilled to be invited to a DAOU wine dinner at one of our favorite resorts.

The evening started with an al fresco reception with passed hors d'oeuvres and free-flowing DAOU rosé.

DAOU senior sales director Jorge Monroy introduced each pairing, while Renata’s Hearth executive chef Daniel Weber shared the story behind each of his fantastic dishes: Radicchio en Nogado with sherry walnut sauce (paired with Daou Vineyards Rosé), Wagyu beef tartare with chanterelle mushrooms and pimentón oil (Reserve Chardonnay), lobster with moqueca broth, farofa, and poblano potato pave (Reserve Cabernet Sauvignon), and Kahlua cake with coffee foam and smoked caramel (Soul of a Lion). To see more, click the photo below to watch my video Reel.

Tuesday, November 14: 36 Below (Phoenix). We joined our friend Abel Arriaga, founder of Compa Spirits, to sample our way through some of the new cocktails using the family-owned boutique spirits he sources throughout Mexico.

I included 36 Below in this A Taste of AZ round-up of some of my favorite cocktail bars, so it was no surprise that this trio were all winners:

Centauras - Diega Rosa gin (a Mexican gin infused with strawberry, lavender and rose petals), Campari, raspberry, rhubarb, and egg white.
The Jewel - Arette Blanco tequila, Origen 35 aged Oaxacan purple corn whiskey, AGWA coca leaf liqueur, bell pepper, and lime juice.
Draco - El Güel mezcal espadín, Jamaican rum, Luxardo Amaro Abano, turmeric, ginger, cinnamon, and oat milk.

Gabe Chavez of Quartz Bar in downtown Phoenix and Abel Arriaga of Compa Spirits at 36 Below

Afterwards, we headed to Vecina for dinner, where I started with another excellent craft cocktail. In keeping with the Compa Spirits theme, this one was also made with Origen 35 Cristalino whiskey (the name pays homage to the diversity of corn and the over 35 species found in Oaxaca), Angostura Amaro, orgeat, lemon, and mezcal.

Highlights included chicken karaage with aji amarillo, citrus gastrique, and togarashi; gambas al ajillo with local Wild Shrimp Co. shrimp, paprika-serrano-garlic butter, and Noble Bread; carnitas empanada with salsa verde; and skirt steak tacos with cascabel salsa and avocado relish.

Check back on next week’s Rubee Tuesday for a Spanish wine dinner at Arboleda and visits to Hermosa Inn, Urban Agave, D&Y Chinese, and Stetson Social.

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tags / The Mexicano, Compa Spirits, DAOU Vineyards, Arizona Biltmore, 36 Below

RUBEE TUESDAY: Renata’s Hearth at Arizona Biltmore resort, Tia Carmen at JW Marriott Desert Ridge, Bitter & Twisted, The Italian Daughter, CRUjiente Tacos

August 15, 2023 / Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Bloomingdale cocktail at Bitter & Twisted Cocktail Parlour in downtown Phoenix

Friday, July 28: Renata’s Hearth at the Arizona Biltmore (Phoenix). Back to one of my favorites, this time with Meridith May and Bill Brandel, owners of SOMM Journal and Tasting Panel magazines. Stay tuned for my upcoming SOMM Journal feature with Director of Restaurants Timothy Ahrens.

Saturday, July 29: Tia Carmen at JW Marriott Desert Ridge (Phoenix). This was the launch of the new 'Tia and Chef' guest chef series with chef-owner Chef Angelo Sosa and I was thrilled that his inaugural guest was Chef Maria Mazon, executive chef and owner of BOCA Tacos y Tequila in Tucson, whom I first met in 2016.

Both of these talented chefs are also well-known TV personalities - Chef Maria competed on Bravo’s Top Chef and Food Network’s Chopped, and Chef Angelo was on Bravo’s Top Chef for three seasons and HBO Max’s Selena + Chef.

Chef Maria Mazon, writer Christina Barrueta, and Chef Angelo Sosa at Tia Carmen

While the main event was Chef Maria’s special seven-course taco menu, our media group was invited to a pre-dinner cooking demo.

I don’t know who had more fun - our group, or the chefs! Click the photo below to watch the video reel.

And check out our fantasic feast: Thank you to chef Maria who introduced each of her delicious tacos, and GM Maritza for the great education on all our pairings:

Tuesday, August 1: Bitter & Twisted Cocktail Parlour (downtown Phoenix). Every year B&T releases a new book of cocktails, and this year’s was another winner. It’s no surprise that their book has landed on Tales of the Cocktail Foundation’s Top 10 "World’s Best Cocktail Menu" multiple times.

Hasta La Vista, Berry! at Bitter & Twisted Cocktail Parlour

Here are some of my favorites (including the jerk chicken on the food menu, a partnership with Jamaican restaurant, The Breadfruit & Rum Bar):
Hasta La Vista, Berry!: “A lively fusion of Mezcal and Martini & Rossi's Riserva Speciale Bitter dances with Aperitivo Rosato, harmonized by a tangy triple berry shrub. Topped with sparkling prosecco and a splash of club soda."
You Shell Nut Pass: ”An elegant blend of VSOP cognac, house-blended sweet vermouth, and amontillado sherry, harmonized with zesty lemon and a delightful touch of pistachio adds an alluring twist.”
Bloomingdale: “A delicate fusion of Roku gin and elderflower liqueur harmoniously intertwine with crisp Rosé wine and a house dry vermouth blend. A dash of Peychaud bitters completes this elegant, floral masterpiece. Served chilled and up.”
Nibs & Bitters Negroni: “Sous vide cocoa nib mezcal pairs perfectly with the bitter warmth of Campari and a touch of sweet vermouth blend. It's like a fireside chat with an old friend.”
Split Decision: “A silken blend of Tullamore D.E.W. and Monkey Shoulder whiskies, enhanced by rich banana Madeira and aromatic cardamom bitters. Smooth vanilla buttermilk syrup brings it all together, creating a luxurious, spirited sipper.”
M.V.P. “A refined twist on a cult classic Miami Vice, this tempting fusion features a house rum blend, exotic spices, and strawberry tea. Pineapple, coconut milk, and lime intermingle for a refreshing, tropical experience, all clarified for a smooth finish.”

Wednesday, August 2: The Italian Daughter (North Scottsdale). We were invited to check out the new menu and it was a delicious reminder to return here more often. Thank you to Chef Vittorio Colafranceschi, who made one of the best Italian seafood dishes I have ever had - an off-menu special of Dungeness crab guazzetto.

Thursday, August 3: CRUjiente Tacos (Phoenix). As always, another great visit to this award-winning gem. Look for my Sonoran Scoop column in the next issue of SOMM Journal!

Check back on next week’s Rubee Tuesday for visits to Bobby-Q BBQ, PHOENIX Magazine Best Fest, Anhelo, Wren & Wolf, and Chilte.

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categories / Rubee Tuesday
tags / Renata's Hearth, Arizona Biltmore, Tia Carmen, JW Marriott Desert Ridge, Italian Daughter, Scottsdale, Downtown Phoenix, CRUjiente Tacos, Bitter and Twisted

RUBEE TUESDAY: D&Y Chinese, Arizona Biltmore, Course, and Chantico

July 25, 2023 / Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Abel Arriaga of Compa Spirits at Arizona Biltmore

Thursday, July 6: D&Y Chinese (Glendale). For our final dinner with family visiting from New Hampshire, we headed to our favorite neighborhood Chinese spot (you can see more in past Rubee Tuesdays here). Another delicious feast, including a new favorite - tamarind crab with fresh crab from their seafood tanks.

Sunday, July 9: Compa Spirits cocktail dinner at the Arizona Biltmore (Phoenix). Another fun educational experience with guest host Abel Arriaga, founder of Compa Spirits, this time at Renata’s Hearth! He’s been introducing Arizona to some fantastic artisanal spirits. Check out this fantastic menu by Chef Daniel Weber and cocktail pairings by lead bartender Tara.

You can see more on my video reel by clicking the photo below:

Chef Carlos Rodriguez Rios of ‘Hearth 61 and Course, Abel Arriaga of Compa Spirits, and Lisa Carrington of The Cocktail Maven

Abel will be hosting his next Compa Spirits’ cocktail dinner at Chilte on Sunday, August 6th, and I’ll be back for more! Details at THIS LINK.

Monday, July 10: Course (Scottsdale). I was thrilled to be invited to Course’s inaugural wine dinner. In celebration of the new summer tasting menu and the Sassicaia summer release, chef-owner Cory Oppold and GM Nick Padua paired dishes with wines from the Kobrand Imports European portfolio.

Nick and Cory introduced each course, and special guest Steve Schwartz of Kobrand shared the story behind the wines. What a spectacular dinner!

WorldClass caviar and creme fraiche sorbet cone

This is also the five-course dinner being served Tuesday and Wednesday nights (with different wine pairings), so make a reservation to experience it for yourself.

Thursday, July 13: Chantico (Phoenix). I had a great time joining fellow writers for a special evening with Sandra Felix, Director of the Baja California Sur Tourism Board, to learn more about this beautiful destination. Can’t wait to visit!

Four of my favorite Chantico dishes: Shrimp aguachile, halibut ceviche, grilled tiger shrimp with coconut rice, and cochinita pibil.

Check back on my next Rubee Tuesday for visits to The Americano, Toror at the Scottsdale Fairmont Princess, Arboleda, Bourbon and Bones Peoria, and Proof at the Four Seasons.

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categories / Rubee Tuesday
tags / D&Y Chinese, Arizona Biltmore, Renata's Hearth, Course, Course Scottsdale, Chantico

RUBEE TUESDAY: Trevor's, Chilte, Course, Rice Paper, Il Capo Pizzeria, Mother Road Beer Dinner at the Arizona Biltmore

June 13, 2023 / Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

At Chilte in downtown Phoenix, diners can add on WorldClass caviar to a savory dish like the green chorizo vampiro (pictured below) or sweet such as the fabulous guava tart with white cheddar and shrimp dust here.

Tuesday, June 6: Trevor’s on Mayo Blvd (North Scottsdale). I had a fun time with my fellow judges for a blind seltzer tasting. Look for the results in an upcoming issue of Tasting Panel magazine.

Wednesday, June 7, 2023: Chilte (downtown Phoenix). In the July issue of A Taste of AZ magazine you’ll be able to read all about Chilte, one of Arizona’s most exciting new restaurants, and my interview with Chef Lawrence Smith. Since I wrote that feature, Lawrence introduced some new menu items, so here’s a peek at a fantastic feast where I was joined by my friends from WorldClass. You can also watch a video Reel HERE.

I wasn’t able to fit them in my article, but the craft cocktails created by Chef Lawrence are just as spectacular as his creative Mexican dishes. Clockwise from top left:

Green Chile Margarita with house-roasted green chiles
Por Siempre with sotol, piloncillo and mole bitters
El Verde Peligroso with gin, kiwi, epazote and celery bitters
Whiskey Sour
Sangre De Maize, a mezcal and corn Negroni

One of many signature dishes, Lawrence created Black Pink for his episode on Food Network Chopped where the secret ingredient was chocolate. It’s an amazing combination of WorldClass langoustine red shrimp in a chocolate-spiked agua chile with pink grapefruit, cucumber, and house tostadas.

Black Pink at Chilte with WorldClass langoustino red shrimp

Other must-orders:

Yuca fries with furikake, queso cincho, and Buddha’s Hand aioli.
Chicharrones with charred tomatillo guacamole, jamaica and chile de árbol salsa and Benny Blanco flour tortillas.
Chorizo verde vampiro with handmade tortillas, green chorizo, queso Chihuahua, and salsa macha.
Quesadilla with queso Chihuahua wrapped in a hoja santa leaf with salsa verde, goat cheese, chiltepin, salsa macha, and a sprinkle of chicatanas (Oaxacan roasted ants).
Birria with miso consommé and salsa tatemada
Marrow Burger with green chile, bone marrow, white cheddar, caramelized onions, lettuce, and Chimayo aioli on a Noble Bread bun served with Frites Street fries dusted in togarashi and cotija.

And tip: On Wednesdays, wine by the bottles are half-price, like the Mexican chardonnay below, Château Camou from Guadalupe Valley.

The Grilled Romaine with goat cheese and smoked corn was another new addition that debuted on June 7. Be sure to add the option of three juicy WorldClass Patagonian lamb chops to your salad (or a double order like we did!)

WorldClass Patagonian lamb chops can be added to the grilled Romaine salad

I had to order two of Chef Lawrence’s favorite cocktails as an after-dinner drink(s) and they were just as stellar as my first cocktail: Hada Madrina (absinthe, gin, and pineapple garnished with queso cincho and chiltepin) and the Carajilllo (local Provision espresso, Spanish 43, orange, and lavender).

The perfect ending? Guava tart with cheesecake and guava curd in a sablée crust with coconut tres leches and white cheddar and shrimp dust (don’t forget the option of caviar for $10; it was a brilliant combination!) and a round of sotol.

Thursday, June 8: Mother Road beer dinner at McArthur’s at the Arizona Biltmore resort. I became a fan of this craft brewery after visiting them on a Flagstaff press trip for Arizona Beer Week (check out my write-up here). I partnered with Mother Road Brewing for this event, so look for my detailed recap next week. For a preview, you can watch my video Reel by clicking HERE.

Friday, June 9: Course (Scottsdale). As I mentioned in this Rubee Tuesday, Course just opened last month and it’s a fantastic addition to our dining scene. I’m also featuring GM and sommelier Nick Padua and chef-owner Cory Oppold in my next Sonoran Scoop column in SOMM Journal, and stopped by for an interview. Look for it in the August issue.

Nicholas Padua and Cory Oppold at Course in Scottsdale

Rice Paper is located in the same shopping center, so afterwards I picked up lunch to bring home (and enjoyed a Mexicanese Margarita while I waited for my order). Nick had recommended the Bruce Lee roll with pork, shrimp, crispy roll, jalapeño, Grandma’s hot sauce, Thai chile, and Ssiracha served with Asian pesto sauce, and it’s now my new favorite here.

Also in the shopping center is one of our favorite pizza spots, Il Capo Pizzeria, so dinner that night was a NY-style sausage pizza.

Il Capo Pizzeria Scottdale - NY Style pizza

Check back on my next Rubee Tuesday for visits to Rough Rider, The Mexicano, Arboleda, and Trevor's on Mayo.

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categories / Rubee Tuesday
tags / Trevor's, Chilte, Course, Course Scottsdale, Cory Oppold, Nick Padua, Il Capo Pizzeria, Rice paper, Mother Road, Arizona Biltmore

RUBEE TUESDAY: Renata's Hearth, Kentucky Derby at Mowry & Cotton, Wrigley Mansion Podcast, Prime

May 16, 2023 / Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Friday, May 5: Arizona Biltmore, Phoenix. At the Phoenix Open back in February, I ran into talented sous-chef Leo Kuang of Renata’s Hearth at the Arizona Biltmore, and had been trying to carve out time in my crazy schedule to see him ever since.

Serendipitously, we happened to book our reservation on Cinco de Mayo and enjoyed some Patron cocktails and chef bites in the courtyard before dinner.

We then headed to the dining room. Chef Leo and team guided us in our choices - what a spectacular meal! My last visit was over a year ago, and we had stayed away far too long. Our round of starters included tender-smoky WorldClass Octopus a la Veracruz with patatas bravas and Spanish chorizo.

And, of course, if I see luxurious WorldClass Cinco Jotas jamón Ibérico de bellota on a menu, I have to order it.

More winners: Guacamole; Basque Sandwich Bites with jamón Ibérico, Manchego cheese, and truffle plus polenta fries (we order this every time); yellowtail ceviche with avocado mousse, charred tomatillo broth, cucumber, and crispy shallots; and stonefruit salad with winter greens, smoked requesón cheese, and honey vinaigrette made with WorldClass Argentine honey.

Somehow we saved room for entrees and sides, all of which are now also on my must-order list like roasted WorldClass seabass with mole verde and Peruvian rice.

And smoked Wagyu brisket with warm tortillas and rojo, verde, and cashew salsas; Caledonian prawn & scallop rossejat; patatas a la Huancaina (fingerling potatoes with aji amarillo and queso fresco); and warm fava beans with serrano-oregano butter and hen-of-the-wood mushrooms.

We packed up leftovers to-go because we had to squeeze in these decadent desserts (coconut tres leches cake with Bavarian cream, coconut Anglaise, and Chocotorta with caramel cream, champurrado sauce, and whiskey vanilla ice cream) and a Mezcal Carreño flight.

You can also watch our memorable night with our fab server Dani and Chef Leo in my video Reel HERE.

Saturday, May 6: Mowry & Cotton at The Phoenician resort for a Kentucky Derby Porch Party. We were invited to join the festivities at one of my favorite resorts and we are now going to make it a yearly tradition! Mowry & Cotton was a beautiful setting to sit indoors, or on the patio, to enjoy delicious food and excellent cocktails while watching the Derby. And it was so nice to run into Krista (aka @eatlovetravelplay).

You can also see my video Reel HERE.

And because we didn’t want the fun times to end, we headed upstairs with Krista and her husband Bill for a couple of rounds of cocktails at the Thirsty Camel bar.

Monday, May 8: Wrigley Mansion, Phoenix. Stay tuned for another A Taste of AZ podcast! This time I joined hosts Luke and Eric as we sat down with Executive Chef David Brito and Wine Director Jason Caballero of Wrigley Mansion.

And since it’s always a good time at The Wrigley, after the podcast, Jason took us on a tour of the wine cellar and we indulged in Montenegro shots, Fernet, and…a champagne gun.

Tuesday, May 9: Prime at Gila River Resorts & Casinos at Wild Horse Pass. As you’ve seen in past Rubee Tuesdays, we’re huge fans of the wine dinner series at Prime and have yet to miss one. On May 9, they invited guests to explore South America as the last in the spring series (but they’ll be back in the fall!).

Majdi Kayyali. Corporate Vice President of F&B for Gila River Resorts & Casinos, and Advanced Sommelier Troy Tranzow of Prime

We live about an hour away from the resort, so thank you to the team for hosting us for an overnight stay in one of their beautiful suites!

Linda welcoming us with Camille’s Maracuya con Mead with passionfruit and honey

As always, Prime Executive Chef Michael Dei Maggi had fun with the themed region, explaining his inspiration before serving each delicious dish.

And if you’re showcasing South America, it’s no surprise that WorldClass ingredients were on the menu - this night, it was their octopus, sea bass, Argentine beef ribeye and tenderloin, and dulce de leche (it was also a nice surprise to see WorldClass co-founder John Bergman, who joined his team for his first experience at one of Prime’s wine dinners).

Check out this incredible line-up curated by Advanced Sommelier Troy Tranzow, including the bonus addition of Armand de Brignac Ace of Spades rosé champagne!

And as always, we had to have a nightap at the bar with rockstar cocktail expert Camille, who created the welcome non-alcoholic refresher Maracuya con Mead and the Pisco cocktails for the dessert pairing. And we found out Camille has more hidden talents - such as the amazing boozy chocolates we were surprised with.

Check back on my next Rubee Tuesday for visits to Course, a Visit Phoenix tourism bureau Happy Hour, STK Scottsdale, Arboleda, Pa’La Downtown, The Cave at Quartz, and Gus's World Famous Fried Chicken.

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categories / Rubee Tuesday
tags / Arizona Biltmore, Arizona Resort, Kentucky Derby, Mowry & Cotton, Wrigley Mansio, Wrigley Mansion, A Taste of AZ podcast, Prime, Wine Dinner, Gila River Resort