RUBEE TUESDAY: Global Ambassador, Hermosa Inn, Ember at We-Ko-Pa Resort and Casino, Valentine, Bar 1912
I publish round-ups every Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Quiche at Le Âme at The Global Ambassador in Phoenix
Wednesday, December 27: Le Âme at The Global Ambassador (Phoenix). I headed back to Sam Fox’s gorgeous new hotel, The Global Ambassador (first visit here), this time for lunch with Meridith May, publisher and Editor-in-Chief of SOMM Journal and Tasting Panel magazines. On the way out, the croissants at Le Market were also too tempting to pass up (and were a treat for breakfast the next day).
I’m wrapping up my 2023 cocktail assignments for Experience Scottsdale, and Hermosa Inn was my next stop.
The award-winning patio at Hermosa Inn
It was a beautiful afternoon to fall in love with these two killer cocktails: Tale of the G.O.A.T. (Suncliffe Gin, Campari, sweet vermouth, lemon, lime, rosemary syrup, and Fee bitters foam), and head bartender Victoria’s off-menu Eggnog Espresso Martini (homemade eggnog, Whistlepig Piggyback Rye, Torres Brandy, local Roc2 espresso, Kahlua, Creme de Cacao, and Bailey’s Irish Cream). Stay tuned for a website Q&A with Victoria!
Thursday, December 28: Ember steakhouse (We-Ko-Pa Casino Resort). My next SOMM Jourmal column features two of the superstars at We-Ko-Pa and Ember, one of our favorite restaurants as seen in past Rubee Tuesdays.
We-Ko-Pa Casino Resort Executive Chef Richard Pelz and Advanced Sommelier Dennis Payne of Ember steakhouse
I was there to shoot photos of property executive chef Richard Pelz and advanced sommelier Dennis Payne, so, of course, had made reservations for dinner. Thank you to Chef Richard who spoiled us with amazing off-menu surprises such as “eggs and hash” with duck confit hash topped with an oozy egg and crispy duck tongues, and quail with veal sweetbreads, Madeira sauce, and Perigord truffles.
It was also nice to meet sous chef Austin, who treated us to a tableside baked Alaska. We’ll be back next month for a special wine dinner featuring Burgundy, France.
Friday, December 29: Valentine (Phoenix). High on my list of “places we need to visit more regularly” is Valentine, led by Chef Donald Hawk, a 2022 James Beard Award nominee.
Donnie is known for his distinctive menu (which landed Valentine on Esquire’s Best New Restaurant list) celebrating Arizona ingredients. My feast started with a G&T with a blend of Arizona gins and house elderflower tonic before diving into tempura BKW Farms mushrooms (details here), Chula Seaood oysters with Chinese chorizo butter, Fripper’s smoked bologna with mesquite pecan-chile honey and rosemary, smoked lamb egg rolls with prickly pear gochujang, and Rovey Dairy Farms ribeye with Ramona Farms tepary beans and tortillas brushed with huitlacoche butter.
We were thrilled to snag a table afterwards at one of our city’s best cocktail lounges - Valentine’s Bar 1912 (which I recently featured here in A Taste of AZ magazine),
You’ll want to explore co-owner Blaise’s signature drinks representing Arizona’s ecological biomes like my Grassland and Woodland below. And save room for the fantastic desserts by pastry chef Crystal (who was nominated for a James Beard Award this year) such as the best Basque cheesecake I’ve ever had and her sweet corn sundae with miso caramel, mimolette, and masa pizzelle (I’m obsessed!).
Check back on next week’s Rubee Tuesday for visits to The Vig Park West, Christopher's at The Wrigley, Pho Tan Thanh, and Casa Filipina.
My last recap featured: B&B Cocktail Lounge, Talavera at Four Seasons Resort Scottsdale, and The Italian Daughter.
