Seasons 52 Spring Menu Sampling & Recipe

In an area of Phoenix that screams sophistication (the Biltmore) resides Seasons 52 a fresh grill and wine bar offering guests a unique dining experience that provides positive lifestyle benefits.

Seasons 52, strategically named for the fact that the menu is inspired by the seasons, 52 weeks a year, strives to feature only the freshest ingredients at the peak of ripeness.  It's claim to fame though is that every delicious menu item is under 475 calories, a concept that is "right for the times"

As I mentioned the menu changes seasonal and last week a colleague and I were fortunate enough to have a preview of the new spring menu.  Let me just say everything we tasted was very much enjoyed. With appetizers like the Artichoke & Goat Cheese Flatbread and Artichoke Stuffed Artichoke (see recipe below); it's easy to tell that the chefs are inspired by this seasons produce.

The menu favorite seemed to be the Lamb T-bone Chops served with truffle mashed potatoes and  a red wine glaze. How do they get those mashed potatoes so creamy with no butter.  Low fat sour cream is the secret.

Looking for fish...the Columbia River Steelhead Trout, accompanied by basmati rice and cherry tomatoes was a great option.

And don't forget the  award winning Mini Indulgences, 9 classic desserts in individual serving cups allowing guest to have a nice taste of their favorites with out over doing it.

Seasons 52 spring menu is innovative and fresh and truly captures the flavors of springtime. You can enjoy some appetizers and a glass of their signature Strawberry Kir Royal on the patio or dinner in the contemporary dining area.  Whatever you choose I imagine you won't be disappointed.

ARTICHOKE-STUFFED ARTICHOKE

Ingredients:

3 quarts water

1 tablespoon Kosher salt

2 each artichokes (med-large)

¼ cup yellow onion, peeled, ¼” diced

2 teaspoons fresh garlic, minced

1 teaspoon extra virgin olive oil

1/8 cup sun-dried tomato, chopped fine

6 ounce jar marinated artichokes,
    drained and chopped (save 1/8 cup of juice)

2 tablespoons fresh parsley, chopped

2 tablespoons Italian breadcrumbs

2 tablespoons basil pesto

1½ teaspoon creamy Caesar dressing

½ teaspoon coarse ground mustard

½ teaspoon Old Bay seasoning

1/3 cup shredded Italian cheese blend

Extra virgin olive oil for brushing

Drizzle of balsamic glaze

Procedure:

·         Preheat oven to 350°F.

·         In large pot, add 3 quarts water and 1 tablespoon Kosher salt and bring to boil.

·         Trim ½” off top of artichokes; trim ¼” off stem and trim spikes off the leaves.  Add trimmed artichokes in the boiling water and cover for approximately 20-25 minutes until done.  Remove from heat and place artichokes in refrigerator to cool.

·         In sauté pan, heat 1 teaspoon olive on medium-high heat for 1 minute.  Sauté onion and garlic for 2 minutes.  Add sun-dried tomatoes and marinated artichoke.  Stir to combine and remove from heat.  Add all other ingredients and mix well.  Place mixture on sheet tray and allow to cool.

·         Remove artichokes from refrigerator and split in half.  Scrape out choke and inner leaves with a tablespoon.  Place artichokes cut side up on sheet tray and brush with olive oil.  Fill each piece with ¼ of the artichoke stuffing mixture.  Top each piece with 1 tablespoon shredded cheese and bake in 350°F oven for 20-30 minutes until heated through.  Drizzle balsamic glaze over the artichokes.

·         Serve as a side dish.

Bite Size Appetizer Option:

·         Follow procedure above but do not trim spikes off of artichokes before cooking.  Once artichokes are cooked, remove larger leaves and fill each one with some stuffing mix.  Top with cheese and lay out on a sheet tray for heating in 350°F oven.  Plate on serving platter and drizzle with balsamic glaze.

Note:  leftover artichoke heart may be used for salads or garnish.

Serves:  4

Seasons 52  
Biltmore Fashion Park  
2502 E Camelback Rd
Phoenix, AZ 85016
(602) 840-5252