Arizona Restaurant Week at Geordie's at the Wrigley Mansion

We had friends visiting from Seattle, Washington who are not only former owners of a wine shop, but worked in the historic preservation field. What better spot to bring them for Arizona Restaurant Week than Geordie's Steak (with its award-winning wine list) at the historical Wrigley Mansion and  its stunning sunset vistas.  You can't beat the gorgeous view and the RW menu had a nice selection of options.  We started with cocktails on the patio before moving inside to dinner.  My favorite of the choices was the rich lobster bisque to start and the crispy chicken Milanese for the entree. 

Different Pointe of View

We recently had friends visiting from Massachusetts, and I can't think of a better place to spoil them than with the delicious cuisine and beautiful view found at Different Pointe of View at the Hilton Tapatio Cliffs.  

View fullsize

With talented Chef Anthony DeMuro helming the kitchen and Ian Cahill's thoughtful wine pairings, this is truly a special destination where the food lives up to the panoramic beauty of Arizona.

Chef Creek Oysters, bacon-horseradish-chervil butter and lemon oil.

Berkshire Pork Belly, Cannellini White Bean Chowder, Braised Swiss Chard, Apple-Balsamic Syrup

Smoked Tomato & Parmesan Risotto, Poached Egg, Truffle Hollandaise

Sausage & Mozzarella Raviolis, Roasted Garlic-Tomato Pesto, Rapini

Cider-Poached Pear, Micro Herbs. Gorgonzola, Caramelized Pear-Cinnamon Vinaigrette

Snake River Farms' wagyu with parmesan and asparagus puree.

Snake River Farms' wagyu strip loin.

Brandy-Vanilla Poached Maine Lobster with Lobster and Parmesan Raviolis, Charred Rainbow Cauliflower, Lobster Beurre Blanc, and Truffles.

Lobster ravioli and truffles

Truffles

Smoked Palo Verde Farms Pork Tenderloin, Brioche Maple-Pecan Spoon Bread, Baby Turnips, Shallot & Sherry Jam, Parsnip Maple Purée, Apple Reduction

Smoked Palo Verdes Farms pork tenderloin

Seared Blue Nose Sea Bass with Crispy Saffron Parmesan Risotto Cake, Rapini, Cipollini Onions, and Peppadew Pepper Reduction

Grilled Venison Tenderloin with Sweet Potato Rosti, Sunchokes, Charred Shallots, Sweet Potato Purée, and Huckleberry Port Demi

Ian Cahill's Dessert pairings - Cockburn's 1994 port

Don PX Gran Reserva sherry

Don PX Gran Reserva sherry

Greek Yogurt Panna Cotta with Passion Fruit Mango Tuile and Pineapple & Coconut Sorbet

Cinnamon Bread Pudding a la mode with vanilla bean whipped cream, spiced orange streusel and rum raisin sauce

Milk Chocolate Peanut Butter Cheesecake, Candied Peanuts, and Chocolate Popcorn

Chocolate Cream and Buttery Salted Caramel with Banana Cremeaux, Spiked Caramel Sauce, and Bruléed Bananas

For a full review, visit this link for an article I wrote for AZ Wine Lifestyle magazine.  

For a  recap of a Château de Campuget wine dinner, click here:  link.