News


Monday, November 21, 2016


The 48th Fall Tempe Festival of the Arts 12/2-12/4

The 48th annual Fall Tempe Festival of the Arts will take place daily from December 2nd through the 4th, in Downtown Tempe. Ranked s a leading fine arts festival, and one of the largest and oldest festivals of its kind, it it usually draws 225,000 people from across the nation. The event is open to the public, offers free admission for the entire family, and is easily accessible via the Valley Metro light rail.

This year the Festival is going in a new direction by adding a market concept, called the Sixth + Mill Makers. The artisan market will be populated by local creators and crafts-persons bringing a fresh, millennial appeal with nearly 30 DIY enthusiasts curated by local art emissaries Standard Wax.

This special artisan zone will be located at 6th Street and Mill Avenue, and will boast artisan finishing salts, cocktail mixes, a lounge and “make and take” booth for hands‐on types who like to physically make memories at events (this event will take place on Saturday only). Think buttons, cards, ceramics, children’s clothing, concrete planters, floral arrangements, hand‐made jewelry, letterpress stationary, upcycled furniture, watercolors, woodworks and more. All vendors are local and were chosen based on their quality, hand‐made goods.

To add to the merriment of the festival attendees can enjoy snacking on fare from local food trucks and visiting the beer and wine gardens. In other words a good time will be had by all!


For more festival details, artist line up, food and drink options, and entertainment schedules, please visit: http://www.tempefestivalofthearts.com/


Monday, October 24, 2016



Downtown Tempe Announces Two New Weekly Events!


The Downtown Tempe Authority is pleased to announce the launch of two new cultural amenities for locals, visitors and Valley residents alike. These FREE weekly events in the downtown
area, include the all new ‘Beyond the Bricks’ concert series on Thursday evenings at the Hayden
Amphitheatre and the ‘6t Street Market’ on Sundays in 6th Street Park located near to Tempe’s famed
City Hall building. Both events are free‐to‐attend, family‐friendly and offer much‐requested weekly,
cultural events in Tempe, Arizona.


The new 6th Street Market will take place at the base of Tempe City Hall from 10am until 4pm; offering an assortment of 30+ local artisans, food booths, live music and yoga classes by Tempe’s donation based studio, Yoga to the People. The weekly event offers family‐friendly fun with no admission, and free parking is available at the City Hall Garage just east of the market as well
as throughout the downtown footprint. All artists and vendors are local and have been vetted to supply only locally‐produced items including artwork, jewelry, hand‐made soaps, woodwork, wirework, unique finds, gifts, interactive art projects and more. 

With a multitude of breakfast and brunch options nearby, Downtown Tempe makes for the perfect place to be on Sundays, now offering an additional shopping experience for home and gift items, as well as an opportunity to support the local arts community.


The new weekly concert series at Hayden Amphitheatre is called ‘Beyond the Bricks; Thursday Night Live presented by State Farm’. This free music series offers families, locals and residents a fun and informal way to spend the evening outdoors enjoying musical performances by revered and up‐and‐coming local bands and artists. The ADA‐compliant, wheelchair accessible series kicks off with local band Georgia Chrome and runs through the end of May 2017. 

Foodand refreshments will be for sale from local Tempe eateries such as Blasted Barley Beer Company and Bacus Bros Hot Dogs, as well as beer and wine for the 21+ set. Attendees are encouraged to bring a blanket or chairs and their friends to enjoy the weekly event which opens at 5:30pm, with live music
starting at 6pm.

For more information about the 6th Street Market, please visit:
http://www.downtowntempe.com/explore/6th‐street‐market
For more information and weekly line‐up for Beyond the Bricks, please visit:
http://www.downtowntempe.com/events/beyond‐the‐bricks



  

Monday, October 17, 2016

Il Borro Winemaker Dinner This Week at Mariposa Latin-Inspired Grill

For the first time ever in Arizona history, Chef Dahl is bringing Salvatore Ferragamo (namesake and grandson of the venerable fashion house) to Sedona for a rare and exclusive winemaker dinner on Oct. 20.

Coming all the way from Tuscany to Sedona, Ferragamo himself will take guests on the incredible journey of his family’s wine legacy. A place of rolling hills and lush farms rising to the Apennines, the Ferragamo family winery is located within a village name Il Borro where the wines are made with a passionate respect for nature and embrace the essence of the surrounding verdant territory, giving each wine its own distinctive character.

Limited seats are available. The dinner will be held at Chef Dahl’s newest fine-dining restaurant, Mariposa Latin-Inspired Grill, which is nestled on a scenic bluff overlooking panoramic views of Sedona’s red rocks.

Il Borro Winemaker Dinner at Mariposa Latin-Inspired Grill
Thursday, Oct. 20, 2016
6:00 pm
$150++ per person

Passed Hor D’oevres
Wine: NV Sparkling Brut, Pasqual Toso, Argentina

First Course: Sashimi grade yellowfin tuna parfait of pink grapefruit, pickled ginger, avocado, chipotle aioli and potato haystack.
Wine: 2015 Il Borro Lamelle, Chardonnay

Second Course: Organic local mixed greens, red and golden beets, spiced pecans, Black Mesa Farms chèvre with elder flower vinaigrette.
Wine: 2013 Il Borro Piano Di Nova, Syrah / Sangiovese Blend

Third Course: Quince formaggi ravioli con funghi e’ gorgonzola crème sauce.
Wine: 2010 Il Borro Polissena, Sangiovese

Fourth Course:
Duet of Creekstone Farms filet medallion with house chimichurri paired with a medallion of wild grouper accompanied by oven roasted campari tomatoes, charred fresh corn, roasted asparagus with truffle butter.
Wine: 2012 Il Borro Merlot, Cabernet Sauvignon, Syrah & Petit Verdot

Fifth Course: Tres Leches
Wine: San Felice Vinsanto Del Chianti Classico

Mariposa is located at 700 AZ-89A in Sedona. For reservations, call (928) 862-4444. For more, http://mariposasedona.com.



Friday, July 8, 2016



Davio’s Manhattan Welcomes Guest Sommelier Alessandro Dellascenza to Present Tommasi Wines
  
Join Davio’s Manhattan on Wednesday, July 20th for a Guest Sommelier Event. Special guest and wine enthusiast, Sommelier Alessandro Dellascenza will guide guests through wines of Tommasi Family Estates.

Tommasi Viticoltori (Tommasi Vintners) is a family viticultural company that was founded in 1902. Tommasi is located in Pedemonte village in the heart of the Valpolicella Classico region, on a small piece of land in the northwest part of Verona between the Lessini Mountains and their plains near Lake Garda.

From grandfather Giacomo's tiny vineyard, the Tommasi estate has grown steadily over the course of the years and today extends over 135 hectares of vineyards blessed by mother nature, not only by a magnificent landscape, but more importantly, by its perfect suitability for grapes.
The Guest Sommelier event will take place on Wednesday, July 20th from 6:00pm to 10:00pm at Davio's Manhattan. Reservations are recommended by calling 212.661.4810.


Featured Wines:

2013 Poggio al Tufo Rompicollo Toscana IGT

2013 Tommasi Amarone della Valpolicella Classico

2013 Tommasi Valpolicella Ripasso

Tommasi Prosecco Tenuta Filodora

2015 Tommasi Le Rosse Pinot Grigio 





Thursday, June 2, 2016

Dinner with PBS Star & Grillmaster, Steven Raichlen at Southern Rail on 6/5/2016

Steven Raichlen, James Beard Award winner, PBS Host, and author of a library of New York Times bestselling books is in Phoenix to share his new book, PROJECT SMOKE with you.

Join Steven, the Southern Rail team and Changing Hands for a memorable night of food and literature! Enjoy a smokin' 3-course BBQ meal courtesy of Chef Beckett, inspired by the bold flavors and expert techniques from PROJECT SMOKE. Mr. Raichlen will visit diners at Southern Rail during their experience for an intimate evening discussing the topics of smoking, BBQ, and everything grilling.

Ticket Price Includes:
- 3-course BBQ Dinner made with recipes from PROJECT SMOKE
- One copy of the book per person
- Meet and greet with Steve during dinner where he can personalize your book as he greets table
- Gratuity Included

Optional (available night of event):
- $18 Bourbon pairing (additional cost)
- 1/2 OFF bottles of ARIZONA Wines

for tickets: http://projectsmoke.brownpapertickets.com/
for more information: www.southernrailaz.com

Southern Rail AZ
300 W Camelback Road
Phoenix, AZ 85013




Thursday, June 2, 2016


 DINING SPECIALS at the Abbey Resort on the Shores of Geneva Lake

As the only full-service resort directly on the shores of Geneva Lake, adventure, beauty, relaxation and lasting traditions await couples, families and groups of all sizes at The Abbey Resort.

With options ranging from a quick bite by the pools to a personalized fine-dining experience overlooking the harbor, The Abbey Resort offers memorable dining options for every palate. New this season at The Waterfront Bar & Grill are two options that are popular already. 

On Taco Tuesday guests can enjoy their choice of house-smoked pork or beef brisket tacos all day for just $1 each, and the sweet and savory delight of Chicken & Waffles for just $8 from 5 – 10 p.m. each Sunday.  Lobster Fest is back for the season in 240° West, featuring a whole 1.5-pound Main lobster, clam chowder, sugar corn, boiled new potatoes, and fresh fruit cobbler for $32 every Friday from 5 – 10 p.m. For complete details on dining specials, please visit www.theabbeyresort.com/dining.
Located just 80 miles from downtown Chicago and 50 miles from Milwaukee, The Abbey Resort and Avani Spa is a treasured icon and the only full-service resort on the shores of Lake Geneva. The resort celebrated its 50th Anniversary in 2013 with the completion of a multi-million dollar renovation of the exterior, meeting space and common areas. The resort boasts a breathtaking setting on 90 acres of beautifully manicured grounds, award-winning dining and banquet facilities, nearby championship golf courses and a wide range of outdoor activities. This only scratches the surface of all the activities and offerings The Abbey Resort provides. With impeccable customer service, the team at The Abbey Resort consistently meets the needs and expectations of both guests and meeting planners. The 35,000 square-foot Avani Spa enhances the resort experience with innovative spa treatments and modern luxuries. 



Friday, May 27, 2016

 Saturday, June 11, 2016
Global Wellness Day is a special day that reminds the entire world of the importance of living well, encompassing everything from exercise and beauty treatments, spiritual teachings and ways of thinking, to the harmony between body and spirit. This is a social movement without any commercial purpose, celebrated around the world on the second Saturday of June every year.
Four Seasons Hotels and Resorts is partnering with Global Wellness Day to highlight the company’s vast wellness initiatives and outstanding spas within the portfolio.

At the Scottsdale property, guests and locals can take part in Global Wellness Weekend, June 10–12. Special healthy menu items will be available throughout the weekend in Proof, an American Canteen.

Diners can expect healthy superfood salads, vitamin and nutrient packed juices, and heart-healthy offerings such as blackened salmon and the “power bowl” with farro, shrimp and baby kale.
Guests of the Resort can greet the day on Saturday, June 11, with a selection of complimentary carrot-bran muffins, gluten-free baked goods and Detox 3.0 fresh-pressed juice at the complimentary morning coffee set-up in the lobby. Guests will be greeted in room by a complimentary farmer’s market themed welcome amenity.  Poolside amenities will include health-conscious items such as sliced fresh watermelon, kale peanut butter smoothies and housemade granola energy bars.

Local visitors and guests are invited to join in two outdoor yoga classes kicking off the day, one focused on adults and one tailored toward families with children ages 4–10. The cost for the adult class is USD 20 per person; the family class is USD 20 for adults and USD 10 per child. Each participant in both classes receives a healthy smoothie as part of the experience. The family yoga class will include a craft project for children to make with their parents. Water and towels will be provided. Fitness wear enthusiasts will enjoy the trunk show offerings from the popular athletic-wear brand lululemon athletica.

Talavera will join forces with local restaurant Kale & Clover to highlight a menu of healthy superfood favourites for the night. The four-course menu will emphasise a mindful, balanced approach to health and well being. The cost is USD 95 per person, with optional organic wine pairings available at an additional cost.




Amuse
Green Gazpacho
Buffalo tartare quail egg
Drappier Brut Nature, Champagne France
Chef’s Collaboration

First
Maya’s Summer Vegetable Salad
Sunflower seed puree / crispy quinoa
Correggia Arneis, Piedmont Italy
Chris Mayo

Second
Sunizona Heirloom Tomato
Watermelon / kale / goji berries / feta
Domaine de Beaurenard Rose, Cotes du Rhone France
Mel Mecinas

Entree
Wild King Ivory Salmon
Baby bok choy / caramelized soy / dashi broth
Heger Pinot Noir, Baden Germany
Chris Mayo

Dessert
Agave banana cake
Strawberries / coconut / ginger
Pacific Rim 'Vin de Glaciere' Riesling, Columbia Valley Washington
Lance Whipple
 



Four Seasons Resort Scottsdale at Troon North
10600 E. Crescent Moon Dr., Scottsdale, AZ 85262, United States






Friday, May 27, 2016

Cooking Summer School” With Joanie Simon at LDV Winery

June 18 10 a.m. to 12 p.m.

$55 includes one complimentary glass of LDV Winery Wine, water and tea included. 
12 seats available
Theme:  Italian with a Twist
               Appetizer - THE famed Simon Caesar Salad and homemade croutons 
               Entree - Summer Garden Ravioli with fresh pasta, peas and tomatoes
               Dessert - Tiramisu Parfaits with coffee mousse




July 16 10 a.m. to 12 p.m.
$55 includes one complimentary glass of LDV Winery Wine, water and tea included
12 seats available
Theme: Mediterranean Cruising
               Appetizer - Lemon Garlic Hummus with pita and seasonal veggies (yes, we’re making our own pita!)
               Entree - Red Pepper Chicken over Orzo and Feta
               Dessert - Baklava Tarts with Honey Yogurt


LDV Wine Gallery
6951 E. 1st St.
Scottsdale, AZ



Tuesday, April 26, 2016



Safe Catch Launches Lowest Mercury Limit Canned Tuna in Stores


Safe Catch is setting revolutionary purity limits for canned tuna as the only brand that tests every single fish for mercury. Albertsons, Gelson’s Markets, New Leaf Community Markets, Sprouts Farmers Market and Wegmans are some of the first grocers to stock Safe Catch canned tuna.

“We developed the technology to test every fish for mercury,” said Safe Catch co-founder Sean Wittenberg. “We launched Safe Catch tuna for health conscious consumers.”

Safe Catch Elite tuna has a mercury limit 10 times stricter than the FDA and an average mercury level as low as wild salmon and sardines per Karimi 2012, the largest mercury in seafood database. Safe Catch Elite is also the only canned tuna that meets ‘Low Mercury’ criteria set for pregnant women and young children by the leading national consumer advocacy group.

“We are excited to debut at leading edge retailers that share our ideals to help people eat healthier and live better,” said co-founder Bryan Boches. “Purity gets us noticed, but we chose a different path in almost everything we do.”

For every tuna, Safe Catch verifies sustainability, inspects quality and tests for mercury. Unlike conventional brands, Safe Catch does not precook its tuna because precooking impairs flavor and leaches nutrients, including the majority of Omega 3s, from the fish. Instead, Safe Catch tuna is hand-packed raw to retain all of the Omega 3s, B vitamins, Iron, Niacin, Potassium, Selenium, Thiamin and Vitamin D that occur naturally in wild tuna. Additionally, Safe Catch created its own cooking process that just tastes better.

One can of Safe Catch tuna has 35 grams of protein with all 10 essential amino acids.  Safe Catch products contain no pyrophosphates or additives, and all cans are BPA-free.






Thursday, April 21, 2016

Wine Dinner at The Market Restaurant + Bar by Jennifer's PHOENIX

WINERY: Albert Bichot
Jenna Chevigny – Liaison 
Thursday, May 19, 2016
6:00PM
The Market Restaurant + Bar by Jennifer's 
3603 E. Indian School Rd., Ste. A
Phoenix

COST: $85++

AMUSE BOUCHE
Croque Madame 
grilled baguette + gruyere + salted ham + béchamel + quail egg whole grain mustard

BICHOT MACON VILLAGE
Risotto
arborio + chanterelle + fava beans + fennel + leeks + lemon + Crow’s Dairy chévere

BICHOT CHABLIS CRU
Les Vaillons
Poisson 
rainbow trout + almond butter + watercress + brioche dust

BICHOT BOURGOGNE CHARDONNAY
Deconstructed Bouillabaisse 
lobster + potato crusted swordfish + prawns + clams  + fennel fumet de poisson + brioche crouton + saffron + lemon aioli 

BICHOT BOUGONE PINOT
Wellington
filet mignon + duck pate +wild mushroom mélange + pinot noir drops + fried parsley  

Sweet
chocolate mousse with dehydrated berries and espresso mascarpone creme

Friday, April 15, 2016

The Ultimate Tempe Experience

Enter to win a mouthwatering tour de force in Tempe, AZ. Fabulous restaurants, sweets, eats, drinks & dines await in the heart of the Valley of the Sun. 

One Grand Prize winner will receive 24 amazing experiences, including a 2-night hotel stay along historic Mill Avenue, gift certificates to the most delicious hotspots and not-to-be-missed breakfast, brewery and delicious dining, plus tickets to the best of Tempe sports, arts, culture, activities & more. 
Ten runners-up get gift cards to Downtown Tempe’s select, specialty merchants ensuring a tasty trip to the Arizona’s most trendsetting city.





Monday, April 11, 2016


Farmer in the House Dining Series at Blue Hound Kitchen & Cocktails

Join Executive Chef Sean Currid and local farmer Pat Duncan for the 10th annual “Famer in the House” dining series at Blue Hound Kitchen & Cocktails at Kimpton Hotel Palomar Phoenix.



Chef Sean will be preparing a four-course, prix-fixe menu incorporating seasonal, fresh vegetables from Duncan Family Farms, paired with thoughtfully selected Arizona wines. The proceeds will be donated to the Association of Arizona Food Banks to assist in alleviating childhood hunger.



Thurs., April 21, 2016
Dinner starts at 6:30pm
Four courses around Pat Duncan’s vegetables paired with Arizona wines.
$80++ per person.
Limited to 60 guests. Reservations required (call (602) 258-0231). 

www.bluehoundkitchen.com

Menu
Welcome Aperitivo: Verde Maria
Course 1: Hamachi Crudo – smoked caviar, radish, mahce + black garlic vinaigrette
Course 2: Ricotta Ravioli - beet, zefa fennel, pepper cress puree + spring onion
Course 3: Herb Roasted Rack of Lamb - turnip, baby leek + rainbow chard
Course 4: Carrot Cake Trifle - cream cheese + crispy carrot




Tuesday, March 15, 2016




Celebrate National Ravioli Day
Get Your Fill of Fresh Pasta at Davio’s Manhattan

Join Davio's Northern Italian Steakhouse, located in Midtown across from Grand Central Terminal, in celebrating National Ravioli Day on Sunday, March 20th, 2016. Guests will be treated to a three-course prix fixe menu featuring delicately stuffed pastas, including the handmade Butternut Squash Ravioli, Sage Brown Butter and Dulce de Leche Ravioli, Caramel, Coconut Ice Cream. This specialty three-course menu, prepared by Chefs Juan Tourn and Istvan Toth, will be available for $45 per guest all day long. Reservations are recommended, please call 212.661.4810.

Ravioli Menu

Butternut Squash Ravioli, Sage Brown Butter
Four Cheese Ravioli, Arrabbiata Sauce
Dulce de Leche Ravioli, Caramel, Coconut Ice Cream

For reservations or more information please call 212.661.4810.

Davio’s Northern Italian Steakhouse | 447 Lexington Avenue New York, NY 10017 | www.davios.com/nyc







Tuesday, March 15, 2016

Cellar Series in the Mansion Courtyard at The Royal Palms

 The cellar series continues this Thursday March 17 with:

Luck O' the Irish Whiskey Dinner
6pm reception
6:30pm dinner
Three-course dinner for $95 per person ++
Featured spirit: Jameson and Redbreast Irish Whiskey

Course 1: Guinness poached bratwurst, sauerkraut, stone-ground mustard, pretzel bread.
Course 2: Slow roasted corned beef and cabbage, champ potatoes, horseradish demi glaze.
Course 3: Irish Stew with lamb Osso Buco, onion, carrots, kale, braising jus.

Reservations can be made by calling 602-808-0766


Wednesday, March 9, 2016

Sunrise of Philadelphia Fund Raiser
Join us on Thursday, April 7, 2016 from 6:00 PM to 8:00 PM (EDT) at Paradiso Restaurant and Wine Bar - 1627 East Passyunk Avenue, Philadelphia, PA 19148.  A $50 donation includes delicious Italian appetizers and an open bar.

Since 1999, Sunrise of Philadelphia, Inc. ("Sunrise") has provided programming for students, family and communities that advance the educational achievement and development of students with difficult academic and life circumstances. Our approach unites schools, families, and communities to support young people in staying on track to achieve academic credentials and connect to post-secondary education and training.  We are a leading provider of Cradle to Career continuum of education, opportunities and supports for young people in our diverse Southeast Philadelphia community.
Sunrise will hold its inaugural fundraising event on April 7. This event will provide us with a time to celebrate with our partners and friends, but at a critical time that we raise the unrestricted funds needed to enhance our important work. In today’s bare bones funding environment, operating budgets from grants and programs are not enough. On average it costs us $2,000 per student, all of which we must raise ourselves, to provide quality programming that makes a difference. Therefore, we need your support.

To learn more about our programs and the success of our students, please visit our website -www.sunriseofphila.org. Thank you for considering sponsorship of this event! If you have any questions, please contact Anthony LaMorgia at 215-952-2730. The Sunrise community thanks you in advance for your support, and looks forward to seeing you in the spring.



Tuesday, March 8, 2016


Gluten Free Revolution
Davios Manhattan Hosts Gluten Free Wine Dinner
Contrary to popular belief, living with Celiac Disease or gluten intolerance doesn’t mean having to sacrifice the experience of amazing cuisine.

On Friday, April 8th, 2016, Davio’s Manhattan will host a four-course prix fixe gluten free dinner to celebrate bestselling author of The Gluten Free Revolution, Jax Peters Lowell.

In addition to highlighting Davio’s signature gluten free menu items, the dinner will feature dishes from renowned chefs Thomas Keller and Bobby Flay. Menu specialties will include Hand-Rolled Potato Gnocchi, Organic Mushrooms, Basil, White Truffle Oil and Bobby Flay’s Saffron Risotto Cakes.

Don’t miss this one night only event; all guests will leave with a signed copy of The Gluten Free Revolution. Reservations are required, please call 212.661.4810.
  

The Gluten Free Menu
To Begin:
Thomas Keller’s Brioche, Lightly Toasted
Whipped Sheep’s Milk Ricotta, Fresh Thyme, Extra Virgin Olive Oil, Vin Cotto, Maldon
Umani Ronchi, Verdicchio Classico Superiore, Marche
Bobby Flay’s Saffron Risotto Cakes
Shrimp, Red Chili Oil, Chive Oil
Chappellet, Chenin Blanc, Napa Valley
First Course:
Davio's Hand-Rolled Potato Gnocchi
Organic Mushrooms, Basil, White Truffle Oil
Nino Negri, Nebbiolo, "Sassella", Valtellina
Second Course:
(Choose One)
Braised Beef Short Rib, Umbrian Lentils, Vegetable Sugo
Ridge, "East Bench", Zinfandel, Sonoma County
or
Seared Atlantic Salmon, Spring Vegetables, Black Garlic Vinaigrette
Emeritus, Russian River Valley
  
Dessert
Vanilla Bean Panna Cotta, Seasonal Berries
Maculan, Dindarello Moscato, Veneto
(All Items Gluten Free)
WHERE:       Davio's Manhattan | 447 Lexington Avenue, New York, NY 10017 | 212-661-4810 | www.davios.com/nyc
WHEN:          Friday, April 8th 2016 from 6:00pm  8:00pm
COST:          $95 per guest, includes food, beverage pairings and copy of The Gluten Free Revolution (excluding tax and gratuity)




Monday, February 15, 2016

The Mix Up Bar at Royal Palms Resort and Spa presents
Bourbon & Burgers – The History of the American Spirit

Thursday, Feb. 18 starting at 6:00pm
The Mix Up Bar Mansion Courtyard at Royal Palms Resort and Spa
Guest Speaker, Master Distiller, Charlie Garrison
$60++ 
Reservations required: 602-808-0766
The three-course, prix-fixe menu that will be served alfresco includes:

First Course
Crispy Salmon Creek pork belly mac and cheese with Gigli toscani pasta & St. Andre Cheese
Bourbon pairing: "Pig and Fig Old Fashioned" - Ridgemont 1792 Bourbon

Second Course
Slider duo on Brioche: Braised short rib, smoked moody blue, Bourbon BBQ & snake river kobe beef with white cheddar, & red onion bacon aioli
Bourbon pairing: "Stuck in a Pickle" - 4 Roses Single Barrel, The Mix Up Bar Private Selection

Third Course 
Coffee rubbed flat iron steak, charred scallions, chimichurri, and papas bravs
Bourbon pairing: "Coffee and by the Campfire" - Garrison Brothers Texas Straight Bourbon



Friday, January 22, 2016


Two of the Valley's Top Bars Revamp 

Cocktail Menus for 2016

Between the gloomy days and the freezing nights, the Valley is experiencing a strange weather phenomenon called "winter." So celebrate the season with new winter cocktails at both Crudo and Okra Cookhouse & Cocktails in Phoenix.
Handcrafted by co-owner and head mixologist, Micah Olson, he's whipped up 18 all-new seasonal selections now available at both Crudo and Okra. "The first key to cooler-weather cocktails is switching out summery berries and herbs with fresh-squeezed citrus such as tamarind and grapefruit, and other seasonal flavors such as spiced fruit and figgy pudding bitters," Olson says. "Plus, we've also expanded the bourbon-based cocktails at Crudo, which is what we've always been known for at Okra, but bourbon is such a perfect winter booze - bold, spicy and warming - that we wanted to expand out offerings at Crudo too." 
Looking forward to 2016, Olson predicts that the craft cocktail scene is, "ready to simplify things a bit and make menus more approachable to the cocktail curious. It used to be that you'd want to put so much detail into your menu, breaking down all the ingredients and explaining all the intricate techniques you've been perfecting." But today he says, people are looking for that same quality, but with clearer, easier to read ingredient lists. "It's tricky because you want to share your passion for these great ingredients, but you don't want to get so complicated that people feel intimidated."
New Cocktails available now at both locations:


Crudo's Winter 2016 Cocktails 
Sloe Poke (mission vodka, blueberries, lemon, brown sugar, sloe gin, cherry quina, figgy pudding bitters)
Oreganomics (tito's vodka, lime, vanilla, oregano, tonic)
Apples to Apples (rutte celery dry gin, appleton v/x rum, becherovka, apple, lemon, mi casa bitters, celery bitters)
Grand-Dad Jokes (old grand-dad 114 bourbon, vecchio amaro, black strap bitters)
Torn & Frayed (eh taylor small batch bourbon, smith & cross rum, campari gran classico, torino vermouth)
Silence is Golden (azunia reposado tequila, silencio mezcal, sibona amaro, cinnamon, tamarind, lime)
Smoke 'n' Bols (vida mezcal, bols genever, vanilla, ginger, lime, ruby port)
Okra's Winter 2016 Cocktails
Julius Freezer (vodka, ancho reyes, orange & vanilla cream, blended with ice)
So Fresh, So Clean (tito's vodka, aperol, lime, passion fruit, orgeat)
Peace Out (aviation gin, cardamaro, dolin dry vermouth, orange bitters)
Bright Eye, Bushy Tail (zubrowka vodka, commerce gin, carrot, seltzer, half & half, tiki bitters)
Cold Brewed Dude (tapatio reposado tequila, cartel coffee, pineapple, salted cocoa)
PTO (pineapple plantation rum, sherry, lime, brown sugar)
Noggin Buster (el dorado 8yr rum, peach, allspice dram, cream, whole egg)
Bitter Beginnings (elijah craig 12 yr bourbon, campari, cinnamon, lemon, tonic water)
Sinister Kid (four roses bourbon, becherovka, spiced pear, lemon)
Risky Business (laird's applejack, eagle rare 10yr bourbon, drambuie, jelinek fernet)
Champagne Julep (champagne, maison rouge vsop cognac, rosemary, spiced cranberry)



Thursday, December 17, 2015

 FRC offers $20 gift card for every $100 bought
It’s never too early or too late to begin holiday shopping – especially when there’s something in it for you. For every $100 Fox Restaurant Concepts gift card purchased between now and Dec. 31, you will receive a $20 bonus gift card to share or keep for yourself. This offer is available online and at all Fox Restaurant Concepts locations. Gift cards are universal and may be redeemed at any of the restaurants.

Additionally, Sam Fox and his team believes that some of the best memories of the holiday season start at the dinner table. Whether you have a great family photo around the dinner table or a cute snapshot of the kiddos baking in the kitchen, the restaurant group wants to see how you come together for the holidays. Share your family photos and most treasured holiday snapshots by using #OurFamilyTable.


For more information and a list of restaurant locations, visit
www.foxrc.com




New Year's Eve at The Scottsdale Resort at McCormick Ranch!



Ring in the New Year at the newly-renovated The Scottsdale Resort at McCormick Ranch, A Destination Hotel and enjoy a delicious three-course dinner and live entertainment at the new Kitchen West Restaurant. The resort’s culinary team will serve a festive dinner and wine pairing from 8:00 p.m. until midnight on Dec. 31, concluding the night with a champagne toast to ring in the New Year.


Executive Chef Rick Dupere is preparing tarragon lobster bisque with brandy foam to begin. Then, choose from three incredible entrees: open-flame Colorado rack of lamb, mesquite-grilled beef tenderloin or Pacific Northwest Dungeness crab cakes. After your meal, treat your taste buds with a chocolate soufflé while toasting with a glass of Nicolas Feuillatte champagne. Dinner is $59 per person (not including gratuities and tax). 



Add a wine pairing for $20 and enjoy a glass of Rodney Strong “Charlotte’s Home” Sauvignon Blanc or Smith & Hook Cabernet Sauvignon. 



Reservations are highly recommended. Tel: (480) 991-9000.






Friday, December 4, 2015

DeSoto's Family-style Christmas Feast featuring food from 12 Valley chefs!

On the 13th day of December DeSoto gave to me, 12 local chefs and a family-style Christmas feast…
Join 12 of Phoenix’s finest chefs at DeSoto Central Market on Sunday, December 13 from 5 - 9 p.m. for an exclusive family-style Christmas dinner with all the fixins.

Gather around a giant community table with 150 like-minded locals and dig into some favorite holiday dishes prepared by some of the Valley’s most talked about chefs (and one outstanding hot sauce maker). 

Sample seasonal specialties from:
  • Michael Babcock (Welcome Chicken & Donuts)
  • Justin Beckett (Beckett’s Table & Southern Rail)
  • Keenan Bosworth (Pig & Pickle)
  • Quentin Brown (radish) 
  • Cullen Campbell (Crudo & Okra)
  • Jacob Cutino (Homeboy’s Habanero)
  • Tracy Dempsey (Tracy Dempsey Originals)
  • Kelly Fletcher (El Chorro)
  • Scott Holmer (Little Miss BBQ)
  • Allan Inocencio (Adobo Dragon)
  • Stephen Jones (the larder + the delta & DeSoto Central Market)
  • Bernie Kantak (The Gladly)
  • Gio Osso (Virtu)
Get into the Christmas spirit with holiday tunes and decor (festive-wear is encouraged).  An awkward family photo booth will be on hand to document the occasion.
We will be collecting toys to benefit local charities. Collection begins November 28th and the toys will  be presented to the charities during the event. Donations can be dropped off at the restaurants of any of the participating chefs leading up the event. 

The $55 ticket (plus a toy donation) includes a cocktail hour, a family-style dinner and wine during your meal. Buy tickets to this super-star chef event at http://tinyurl.com/DeSotoFamilyXmas



Saturday, November 21, 2015

Scramble – A Breakfast Joint Holds Final 2015 “Think Global – Eat Local” 
Junior Edition Cooking Class for Youth Featuring Local Producers



Scramble – A Breakfast Joint’s Scottsdale location wraps up its 2015 “Think Global — Eat Local” Junior Edition cooking classes for youth on Wednesday, Dec. 2, an initiative that kicked off earlier this year given the ongoing demand for local products combined with the popularity of cooking shows for all ages.

The final class, Cooking with Juice featuring Sun Orchard Juicery is from 7 – 8:30 p.m. on Wednesday, Dec. 2.  Attendees will learn how to make sweet treats using fruit juice. Items include homemade apple crisp with filling made from Sun Orchard’s unique fuji apple cider, orange banana bread, dessert sauces using juice and served with ice cream and a smoothie demonstration using different kinds of juice.

The cost is $25. Youths will learn chef skills and cooking techniques, they get to eat what they’ve cooked, and they take home a goodie bag with Scramble water bottles, aprons, samples, coupons and more.

Classes will be held at Scramble - A Breakfast Joint’s Scottsdale location only, at 6590 N. Scottsdale Road, Scottsdale.
For more details and to register, visit www.azscramble.com



Wednesday, November 4, 2015




 Cooks & Corks Menu 11/6/2015

There are only 20 tickets left! Want to be part of the lucky group that gets to experience this unforgettable night? Get your tickets while you still can: http://bit.ly/1MTAG7O

TALAVERA
Press Coffee Rub Venison loin | Celery root | Mole sauce
Butterscotch Cheesecake | Apple Pie Chutney | Speculoos Breton

PROOF – AN AMERICAN CANTEENLoaded Potato Hash with NY Strip | Herb Hollandaise
½ Baked Chocolate Ganache Cake | Mint Chocolate Ice Cream

DESEO
Cubano Pastel de yucca | Wagyu ropa vieja | Salsa criolla
Rabo Amarillo con leche de tigre Yellow tail | Peruvian pickle juice | Aji limo | Roasted pineapple shaves

SASSI
Porcini roasted veal loin | Creamed porcini | Truffle butter
Duck Liver Mousse | Fig and Shallot Marmalata | Hazelnuts | Olive Crostini

VIP HAPPY HOUR
THE HERB BOX
Bacon wrapped pineapple | honey Sriracha sauce
Kale, Corn, & Sweet Onion Pakora | Yellow pepper aioli | Sweet & spicy serrano glaze
Sweet Potato Chips
Trifle Dessert | Chef selections

BARRIO CAFE
Cochinita Pibil – Slow roasted pork | Sour orange and achiote paste | Yucateca Pico de Gallo | Pickled Red Onions | Guacamole Casero
Award winning Guacamole served with pomegranate seeds

JW MARRIOTT
Bourbon Brined Pork Belly yam jam | Pickled apple | Brioche | Hickory ash syrup
Heirloom Beets | Hazelnut butter | Five spice crème fraiche | House made concord grape vinegar
Braised Beef Tortellini | Cabernet mushroom jus | Parmesan | Lemon oil

SUPER CHUNK
John & Yoko: ‘Milk & honey’ inspired treat – Honey cake | Cinnamon tres leches | Mascarpone whipped cream | Honeycomb candy
Chocolate Budino – Baked chocolate pudding | Creme fraiche whipped cream | Almond coffee toffee

THE CAPITAL GRILLE
Kona Sliced Beef Tenderloin | Caramelized Shallot Butter | Sam’s Mashed Potatoes

ZINC BISTRO
Snow crab | Squash | Tomato | Speck | Dill

T. COOK’S
Seared ocean trout | Spanish chorizo | Picholine olive tapenade

THE PHOENICIAN
Spicy Tuna Arancini | House-Smoked Gaunciale | Ginger Miso Ramen | Shaved Kobe | Soba | Shiitake | 64 Degree Quail Egg





Sunday, November 1, 2015


Celebrate Thanksgiving in true western at Rawhide Western Town & Event Center
        
Executive Chef Jonathan Scott and his team at Rawhide Western Town and Event Center are cooking up a storm this Thanksgiving holiday in true western style, inviting families and visitors to celebrate the spirit of the season, enjoy the hometown hospitality and indulge in a holiday meal that's guaranteed to please any palate.
From 11 a.m. – 6 p.m. on Thursday, Nov. 26, guests will enjoy an authentic western buffet of traditional holiday favorites including a mandarin orange cranberry salad, maple roasted turkey, honey baked ham, rosemary crusted prime rib, cornbread stuffing, garlic roasted mashed potatoes and homemade gravy, candied carrots and pumpkin bisque. Dessert offerings round out the days menu and include pumpkin pie, apple crisp, fudge brownies, seasonal cookies and an ice cream bar. Thanksgiving Buffet also includes beverages such as coffee, tea and soda.

Prices for Rawhide's Thanksgiving menu are $19.95 for adults and $9.95 for children 12 and under.* *(Prices do not include tax or gratuity.  An automatic gratuity of 12% will be applied to parties of eight or more.) Reservations are encouraged by calling (480) 502-5600 or visit Reso@Rawhide.com.

All of Rawhide's famed sites and attractions will be open on Thanksgiving Day including the Barnyard and Rawhide Express trains, petting zoo, panning for gold, mechanical bull, rock climbing wall, burro and hay wagon rides and the Six Gun Theater.  Rawhide's specialty shops and boutiques offer a myriad of western themed gifts, leather goods and home decor - offering perfect holiday gifts for friends and family back home. 

About Rawhide Western Town & Event Center
The Rawhide Western Town & Event Center, located on the Gila River Indian Community, is Arizona’s largest 1880’s western-themed family entertainment venue and steak house. Rawhide Western Town is located just south of Phoenix, is 20 minutes from the Phoenix Sky Harbor International Airport at 5700 W. North Loop Rd., in Chandler, AZ. Admission and parking are FREE (excluding special events). Rawhide is available seven days a week for private groups like field trips, tour groups, corporate and team building events. For more information visit us on line at www.rawhide.com or call (480) 502-5600, or email info@Rawhide.com. Like us on Facebook. 


Friday, October 30, 2015






The Scottsdale Resort at McCormick Ranch, A Destination Hotel invites Valley residents to celebrate the holidays at the newly renovated property this year. The resort’s culinary team is creating decadent menus for both Thanksgiving and Christmas at Vista Verde restaurant, and the whole family is sure to enjoy this no-prep, no-stress approach to holiday meals! Live entertainment will be featured at both Thanksgiving and Christmas brunch. 
THANKSGIVING
The Scottsdale’s Thanksgiving celebration features delicious appetizers like Pernod poached mussels and Oregon Bay shrimp, pickled vegetables, Duncan Farms kale and green leaf salads, salt pork barley soup, and fresh fall fruits. For entrees, choose from butter-basted turkey with cranberry and shallot gravy, aged Angus prime rib, baked Virginia ham, and 48-hour caught Alaskan cod fillet with garlic shrimp. Enjoy all the fixings like acorn squash with candied kumquat and native rice, traditional stuffing, brown sugar glazed yams, Brussels sprouts and pumpkin muffins. End on a sweet note with a selection of festive pies, cakes, truffles, pastries and more. Attached is the full menu.
The Thanksgiving buffet is 11:30 a.m. to 4 p.m. on Nov. 26, and the cost is $55 for adults, $27 for kids ages 6-12, and free for children five and under. Reservations are highly recommended. Tel: (480) 991-9000.
CHRISTMAS
Celebrate Christmas day with a festive brunch starting with smoked Scottish salmon, California rolls and tuna nigiri, heirloom tomatoes and fresh mozzarella, imported cheeses and freshly baked breads, assorted dry cured and smoked meats, and more. A carving station features brined turkey with truffle butter and gravy, aged Angus prime rib roast, and smoked bone-in ham. Additional entrees include grilled breast of chicken, salmon bake with garlic bay shrimp, and coconut lobster tails. A crepe station features both sweet and savory, and an omelet station offers made-to-order egg dishes and Belgian waffles. Save room for a delicious dessert spread including apple and pecan pies, cheesecake, carrot and chocolate cakes, traditional Yule log, and many more sweet treats along with coffee, orange juice, and sparkling wine. Attached is the full menu.
The Christmas brunch buffet is $68 for adults, $34 for kids ages 6-12, and free for children five and under. Brunch is offered from 11 a.m. to 3 p.m. on Dec. 25, and reservations are highly recommended. Tel: (480) 991-9000.
The Scottsdale’s new restaurant, Kitchen West, and lobby bar, Bar Six40, will officially reopen to the public in early January 2016.




Thursday, October 29, 2015


Cooks & Corks 11/6/2015

Cooks & Corks is returning to the Four Seasons Resort Scottsdale at Troon North on Friday, November 6, 2015, presented by  the Scottsdale League for the Arts, the charitable organization that hosts the annual Scottsdale Culinary Festival. This one night only outdoor event spotlights Arizona’s top local chefs and a world-class collection of winemakers accompanied by fine spirits and craft beers.

All net proceeds raised will support the non-profit Scottsdale League for the Arts in its effort to promote arts and arts education organizations in the Phoenix metropolitan area, via annual fundraisers such as the Scottsdale Culinary Festival and The Friends of James Beard Benefit Dinner. Since 2002, the League has contributed more than $4 million to numerous organizations such as Ballet Arizona, Childsplay, and Free Arts of Arizona.

Friday, November 6th at 6:30pm
Four Seasons Resort Scottsdale at Troon North
10600 E Crescent Moon Dr
Scottsdale, AZ
Tickets: $125
Purchase tickets: here



Friday, October 23, 2015


Canadian Whisky Themed Dinner on Nov. 4th

This is a chef collaboration dinner not to be missed! Three notable Valley chefs, Chef Sean Currid (Blue Hound Kitchen & Cocktails), Chef Massimo De Francesca (SaltRock Southwest Kitchen in Sedona, Taggia in Scottsdale) and Matt Taylor (Gertrude’s Restaurant) are teaming up for a fun night celebrating Canadian whisky and the Great White North (Massimo and Matt are both Canadian). 

“Barrely” Canadian Dinner
  • Wednesday, Nov. 4
  • Location: Blue Hound Kitchen & Cocktails (2 E. Jefferson St.)
  • 6pm (light passed hors d’oeuvres); 6:30pm (dinner begins)
  • 4-course dinner with Canadian whisky cocktail pairings by Stephanie Teslar, award-winning head bartender at Blue Hound.
  • $65 per person ++
  • Space is limited and a quick sell-out is expected. RSVP required: 602-258-0231
Course 1: Foie Gras (Chef Massimo) – smoked blueberry butter, funnel cake, maple meringue, ice wine gelee, spiced whisky jus (Cocktail: Polar Ice Cap)

Course 2: Frisée and Watercress Salad (Chef Sean) – honey crisp apple, cheddar croquette (Cocktail: Buddy, Guy, Friend)

Course 3: Slow Roasted Tenderloin of Beef and Short Rib (Chef Sean) – salsify puree, fall vegetables, black truffle reduction (Cocktail: Border Bars)

Course 4: Nanaimo Bar (Chef Matt) – yuzu custard, cilantro jam, peanut butter, piment d’esplette (Cocktail: Canadian Chai)




Wednesday, October 21, 2015

Scramble – A Breakfast Joint, Announces Fall Pancake Series
Series includes Apple Pumpkin, Banana Chocolate Pecan and Orange Cranberry Sweet Potato Pancakes 
created by Scottsdale Scrambles Executive Chef Rick Moses
Scramble – a Breakfast Joint announces its Fall Pancake series available now through the end of the year at both of its locations (Phoenix and Scottsdale).

The first stack of piping hot flap jacks in the fall series is Chef Rick’s Pumpkin Apple Pancakes made using pumpkin batter and roasted green apples and topped with warm caramel and a rich cinnamon cream cheese frosting, served with Schreiner’s sausage patties for $8.79. These will be available through the end of October. 

Next up in the series for November are Chef Rick’s Orange and Cranberry Sweet Potato Pancakes made with a specially created sweet potato batter by Chef Rick topped with a sweet citrus infused cranberry reduction served with Schreiner’s sausage patties for $8.79.

Finishing off the series in December are his Banana Chocolate Pecan Cakes featuring a rich buttermilk batter combined with caramelized bananas and candied pecans topped with rich milk chocolate and powdered sugar served with Schreiner’s sausage patties for $8.79.

Scramble, the popular fast casual breakfast experience known for using local farmers and vendors, features fantastic, fresh food, quick service and a clean, contemporary setting. It boasts a spacious, dog-friendly patio, plasma televisions, free Wi-Fi and charging stations. 
Scramble is open from 6 a.m. to 2 p.m. Monday through Friday and 6 a.m. to 3 p.m. on Saturday and Sunday. Scramble has two locations: 9832 N. 7th Street on the northwest corner of East Mountain View Road and at 6590 N. Scottsdale Road on the northwest corner of East Lincoln Drive. For more information call 602-374-2294 or visit www.azscramble.com.



Friday, October 16, 2015


Omni Scottsdale Resort & Spa at Montelucia is pleased to host the 1st annual Desert to Dish, October 22-24, 2015 - See more at: http://www.omnihotels.com/hotels/scottsdale-montelucia/dining/desert-to-dish#sthash.DOch3L65.dpuf
Omni Scottsdale Resort & Spa at Montelucia is pleased to host the 1st annual Desert to Dish, October 22-24, 2015 - See more at: http://www.omnihotels.com/hotels/scottsdale-montelucia/dining/desert-to-dish#sthash.DOch3L65.dpuf
Omni Scottsdale Resort & Spa at Montelucia is pleased to host the 1st annual Desert to Dish, October 22-24, 2015 - See more at: http://www.omnihotels.com/hotels/scottsdale-montelucia/dining/desert-to-dish#sthash.DOch3L65.dpuf

Desert to Dish at The Omni Resort

Omni Scottsdale Resort & Spa at Montelucia is pleased to host the 1st annual Desert to Dish, October 22-24, 2015. With Camelback Mountain as its backdrop, this food and wine weekend offers an unmatched foodie experience 

Ranging from true farm-to-table dining experiences, exclusive tours of Arizona farms, unique educational culinary classes, and one-of-a-kind interactive opportunities with six renowned chefs from across the country, this food and wine weekend offers an unmatched foodie experience in the heart of the Sonoran Desert. A complete list of events can be found along with ticket information can be found on the Omni Resort Page



Thursday, October 8, 2015

The Market Restaurant + Bar by Jennifer’s Wine Dinner
On October 22 from 6:00 pm - 9:00 pm an evening with Giorgio Rivetti and the Wines of La Spinetta paired with a seven course dinner by Chef Jennifer Russo.
85++ includes:

La Spinetta Moscato deAsti Bricco Quaglia 
Popcorn with parmesan and pecorino, salted butter

Amuse Bouche
Deconstructed Szechuan Chili  Chicken Wings
Chinese spice chicken + sticky soy + balsamic reduction with Point Reyes Blue & celery root puree.


La Spinetta Rose
Cioppino
Dungenesscrab + spot prawn + little neck clams + black PEI mussels  + sea scallop +  spicy tomato broth + Italian parsley + lemon


La Spinetta Barberad’Asti Ca di Pian
Beef Carpaccio
Tenderloin+ pecorino + fried quail egg + citrus oil + micro arugula + go# truffle salt


La Spinetta ii Nero DiCasanovsa Sangiovese
Pancetta Wrapped Venison
Pancetta,venison loin + white bean puree + broccoli rabe + red wine reduction


La Spinetta Nebbiolo
Gnocchi Bolognese
Housemadedumplings + meat ragu + ricotta + basil

Ice + Earth + Decadence


Hazelnut Ice Cream withCoffee Syrup+ chocolate biscotti + raspberry jam bomboloni
The Market Restaurant + Bar by Jennifer's
3603 E. Indian School Rd., Ste A
Phoenix, AZ 85018



Thursday, October 8, 2015


Jazz & Jambalaya Sundays at Southern Rail

Spend Sunday nights this fall with some southern comfort food and cool jazz at Southern Rail’s “Jazz and Jambalaya” nights.

Sundays throughout October & November, from 5-8 p.m., Southern Rail is hosting “Jazz and Jambalaya” evenings on the patio, where patrons can enjoy some of Chef Beckett’s hearty jambalaya ($19) filled with shrimp and Shreiner’s andouille sausage while sipping on $5 Sazerac’s and 1/2 price bottles of Arizona wine.

For the Big Easy southern vibe, guests can enjoy live jazz from bands like The Will Goble Quartet and The Reid Riddiough Quartet.

Great food, drinks and music are the perfect combination to wind down the weekend, and enjoy the Arizona fall weather. Come on over for some Sunday southern hospitality.

Southern Rail
300 W Camelback Rd., Phoenix, AZ 85013
email: info@southernrailaz.com
phone: 602-200-0085



Friday, October 2, 2015



Third Annual “Dish It Out” Pits Chefs Against Each Other,
Fights Childhood Hunger

Fifty-plus local participating restaurants and experiences will line High Street in North Phoenix to serve up their Sunday best to thousands of refined palettes at the third annual “Dish It Out” benefiting the Boys & Girls Clubs of Metro Phoenix. Not only will samples of the Valley’s best food be dished out, but the “Culinary Clash of Champions” will take center stage.

The cooking competition under the stars will feature four local prominent chefs forking over their best creations for a celebrity judge. Chef Aaron May of The Yacht Club, Over Easy and Goodwood Tavern is reigning champ and ready to defend his title.  

All proceeds will benefit the Boys & Girls Clubs of Metro Phoenix in an effort to knock out childhood hunger. Tickets are priced at $500 for VIP and $75 for general admission and can be purchased online at dishitoutaz.org. Dress code is dressy casual.

WHEN: Sunday, October 25, 2015
                5-8 p.m.
4:15 p.m. VIP admittance
       
WHERE: High Street
                5415 East High Street
 Phoenix, AZ 85054




Friday, October 2, 2015




REMINGTON’S AT THE SCOTTSDALE PLAZA RESORT ANNOUNCES

FALL PRIX FIXE DINING TRIO MENUS


Remington’s Restaurant and Lounge at The Scottsdale Plaza Resort is saying sayonara to summer with a distinctive, fine dining experience through the month of October.


On October 1, the Prix Fixe Dining Trio menu begins, showcasing the Bounties of Autumn. Guests choose one item from each course.
Starters:
-       Roasted Pumpkin Soup
-       Olive Oil Poached Shrimp
Entrée:
-       Grilled Marinated Flank Steak
-       Pan-Seared Arctic Char
Dessert:
-       Orange Cake with Macerated Strawberries
-       Pumpkin Cheesecake.

The Prix Fixe Dining Trio is $44 plus tax and gratuity. Purchase one Prix Fixe Dining Trio, receive another compliments of the chef. Each trio is accompanied by choice of chardonnay, cabernet or merlot from La Terre Cellars, California.

To make reservations, click here.

 



Friday, October 2, 2015

The Italian Association Hosts the second edition of “The Best of Italy” in Scottsdale
Sip Wine and Indulge in Gourmet Italian Food with the Top Local Italian Chefs and Wineries
Join us on Friday, October 16th, 2015, for a culinary experience that will leave your taste buds satisfied. The food and wine event will feature four top Italian chefs in the Valley and five top Italian wineries. The celebration begins at 6 p.m. and lasts till 9 p.m. at the Courtyard Marriott Salt River in Scottsdale.



Chef Chris Nicosia from Sassi  - Menu'
  • Roasted Baby Beets with Ricotta di Bufala and Pistachio
  • Pesto Cavatelli with Wild Boar Ragu and Pecorino
Chef Gio Osso from Virtu' Menu'
  • Farinata con Pesto Bianco (Vermentino)
  • Panino di porchetta con salsa verde (Auxo Red Blend)
  • Gnocchi di castagne e ricotta al ragu di salsiccia e robiola (Niccolo V)
Chef Massimo De Francesca from Taggia Menu'
  • Insalata di scampi con radicchio, indivia, finocchio, balasmico bianco, arance rosso, e crema di limone (A salad of langoustines with radicchio, fennel, endive, white balsamic, blood oranges, and lemon aioli)
  • Spaghetti alla Chitarra
Chef Marcellino Verzino from Marcellino Ristorante Menu'
  • Salmon Tartare
  • Chef's Handcrafted Pasta with fresh sausage and shiitake mushroom drizzled with truffle oil

Wineries
Vietti, Cesari, Fanti, San Felice, Cantine Catena




Wednesday, September 23, 2015

4th Annual Weekend Jetaway, Friday, October 23 



Tickets are now available for the 4th Annual Weekend Jetaway, presented by AXA Advisors Southwest, Aero Jet and Jet Set, which will take place on Friday, October 23 from 6:30 p.m. to 10 p.m.

The event will feature music, culinary creations from leading Valley chefs, custom cocktails, surprise “elevated” and “iced” entertainers, Clique Photo Station and casino games set in a private jet hangar within the Scottsdale Airport. During the event, guests will take part in a casino-style dice game, with several lucky winners taking home a multitude of lux prizes, including the grand prize – a luxurious all-inclusive, first-class vacation on a private jet for four.

This year, the event will also feature several new elements including a decadent dessert bar, blind wine pull, and Elevated Sponsor Lounge, which will be hosted by the Four Seasons Scottsdale Resort Troon North and allow both early access to the event as well as the chance to play a second, private dice game for additional prizes. In addition, Weekend Jetaway is aiming to help its guests “chill out” no matter how warm the temperatures outside may still be by transforming the bustling hangar into an icy, white wonderland. Think human snow globes and perhaps even an igloo!

But that’s not all.

Among the popular restaurants sampling their fall and winter menus during Weekend Jetaway are: Arcadia Tavern, El Hefe, Postino WineCafe, Capital Grill North Scottsdale, Proof Canteen at the Four Seasons Scottsdale Resort Troon North, Talavera at the Four Seasons Scottsdale Resort Troon North, Rhythm & Wine, Jalapeno Inferno, SOL Cocina, The DoubleTree Resort Paradise Valley, Tom’s Thumb Marketplace, Sprinkles, Cookies from Home and The Melting Pot.

“We’ve also partnered with Alliance Beverage, who will be debuting several of their seasonal, limited edition spirits and specialty cocktails all night long,” says PGA star and Weekend Jetaway host Tom Lehman.

Back by popular demand will be DJ Solomon, spinning music all night from an elevated platform above the event. Both a live and silent auction featuring resort, jewelry, spa, golf, dining and vacation packages will also take place, with proceeds from the entire evening benefiting Elevate Phoenix.

“Elevate Phoenix is a unique and often life-changing program for Arizona youth that provides in-school teaching; after-school mentoring; career instruction; post-secondary preparation; character, life skills and peer leadership development; community service; adventure activities; and literacy improvement within our local public schools,” says Lehman, who also serves on the Elevate Phoenix board of directors.

What: 4th Annual Weekend Jetaway Culinary Casino Classic
Where: Scottsdale Airport
When: Friday, October 23 from 6:30 p.m. to 10 p.m.
Tickets: $125
Information: www.weekendjetaway.org




Friday, September 18, 2015


The Italian Association Hosts Second Annual “Best of Italy”
Sip Wine and Indulge in Gourmet Italian Food With Top Italian Chefs and Wineries

Join the Italian Association on Friday, October 16, 2015 for one of the best culinary showcases Scottsdale has ever seen. This food and wine celebration will feature delicious bites from five Valley, top Italian chefs and wine tastings from five top Italian wineries. The event begins at 6 p.m. and goes until 9 p.m. at the Courtyard Marriott Salt River in Scottsdale.

WHO:             The Italian Association of Arizona and five Italian local celebrity chefs; Massimo De Francesca of Taggia at Fire Sky Resort, Chris Nicosia of Sassi, Gio’ Osso of Virtu’, Marcellino Verzino of Marcellino Ristorante and Andrea Volpi of Toscana Osteria.
                 
WHAT:          This is the second annual “Best of Italy” event that the Italian Association has hosted. Guests will enjoy fabulous Italian cuisine and sophisticated wines from five top Italian wineries from different regions: Cantine Catena, Cesari, Fanti, San Felice, and Vietti.  

WHEN:          Friday, October 16, 2015 from 6 p.m. to 9 p.m. – Registration starts at 5:30 pm.

WHERE:        Courtyard Marriott Salt River
                        Mark Ballroom
                        5201 North Pima
                        Scottsdale, AZ 85250                 

* To book a room with a special rate at the Courtyard Marriott Salt River, contact info@italianassociation.org.

COST:              Tickets are $99 for members, $125 for non-members if purchased in advance or $125 for members, $150 for non-members at the door. Price includes tastings of all chefs’ entrees and 15 wines from participating wineries. To purchase tickets online, go to http://italianassociation.advertisingbusinessconsultants.com/

Friday, September 11, 2015

 Wine Dinners at The Wigwam

The fall "Wine Dinner Series” featuring an exclusive four-course dinner presented by Executive Chef Rich Hinojosa, a certified second level sommelier, starts next weekend. Dinner begins at 7 p.m. with a special menu Chef creates to expertly pair and complement each wine served. Guests have the opportunity to interact with Chef Hinojosa and a winery representative throughout the evening and gain insight on the art of pairing food and wine. The cost of the event is $69-$99 as it varies per winery. Reservations are required and can be made by calling 623-935-3811. The upcoming wine dinners are as follows:
  • September 18 – Duckhorn Vineyards 
  • October 16-17 - Frogs Leap
  • November 20 -21 - Trefethen
  • December 18-19 - Silver Oak
  • January 15-16 - Nickel & Nickel
  • February 19-20 - Oregon Pinots
  • March 18-19 - Caymus
  • April 15 & 16 - Provenance
Guests who are looking to stay at The Wigwam, are offered 20% off the best available rate with the promo code: WINEDINNER when making their reservation. 


   

Friday, September 11, 2015

Aperitivo Hour Nightly at Taggia at FireSky Resort and Spa
Join Taggia at FireSky Resort and Spa in the lobby bar starting October 5 for the first true “Aperitivo Hour” in the Valley—

Begin your evening as Italians do—Chef Massimo de Francesca will pair libations with assorted small plates, Monday-Friday from 4 p.m.-6 p.m.

Cheeses, meats, crostini, olives, flat breads and more—all included with cocktail, beer or wine purchase. 

Aperitivo Hour is incredibly popular in Italy and all over other places in Europe—it’s the perfect way to open the palate before the meal. In fact on Chef Masimo’s last journey Italy, he was inspired to bring this social experience here to Scottsdale.

So bring friends, socialize, relax and enjoy a very authentic experience in Old Town.


Fall Cocktails by Mixologist Stephanie Teslar, $13 
Limoncello Fizz- Limoncello, Novo Fogo Cachaca, Almond Syrup, Lemon, Egg White
Lillet of the Valley- Gin, Lillet Rouge, Blackberry Syrup, Lemon, Angostura
Margarita Tranquila- Tequila, Sibona Chamomile, Agave, Lime
Herb Garden- Gin, Dry Vermouth, Lime, Simple, Sage
#5- Vodka, Cherry Tomatoes, Basil, Red Pepper, Lemon, House Spice Blend
Red Rocks-  Mezcal, Tequila, Beets Me Juice, Agave Nectar, Salt
Shady Lady- Chai infused Copper City Bourbon, Oak Creek Seasonal Draft, Feretti Biscotti, Lemon
Winter Colada- Rum, Spiced Pineapple Syrup, Coconut Crème, Ginger Infused Licor 43, Nutmeg
Beers, Wines and more are also available during Aperitivo Hour.




Friday, September 11, 2015

Exclusive AAA Culinary Experience – Taste of Diamonds

We’re taking our Taste of Diamonds event on the road and enjoying the beauty of Sedona! This exclusive AAA group event will show off the amazing culinary skills and breathtaking scenery from two of the state’s finest AAA Four Diamond restaurants, L’Auberge Restaurant on Oak Creek at L’Auberge de Sedona and Che-Ah-Chi at Enchantment Resort. Beginning at L’Auberge and ending at Enchantment, enjoy food and drink pairings with four courses between the two resorts. Transportation between the restaurants will be provided, but guests are responsible for their own transportation to and from the Sedona area.

Monday, September 28 4:30 - 8:30 p.m.
Member price is $125 per person*
Non-Member price is $135 per person
To register, please call 602-241-2946

Note: Plan to meet at L'Auberge at 4:30 p.m. After we finish our dining experience there, we will travel together by bus to Che Ah Chi. If you are staying at the Enchantment Resort a bus will be provided for you departing at 4 p.m. to go to L'Auberge de Sedona.



Menu:
L’Auberge Restaurant on Oak Creek
First Course
House-made Burrata
Smoked lamb neck, apricot yogurt, maple coriander, autumn greens
Wine pairing of Clos Pegase, Carneros, California, Chardonnay

Second Course
Fish
Charred Spanish Octopus
Savory apple granola, squash mousseline, creek lettuce
Wine pairing of Row Eleven, Santa Maria Hills, California, Pinot Noir

Enjoy transportation by bus to the second location.

Che-Ah-Chi at Enchantment Resort
Third Course
Slow-braised Beeler’s Pork Cheeks, butternut squash caponata, house-puffed chicharrón, basil puree
Wine pairing of Wayfarer Pinot Noir, Wayfarer Vineyard, Fort Ross-Seaview 2012

Dessert
Flavors of Carrot Cake
Carrot sponge, sweet ricotta cheesecake, brown butter gelato, ginger-walnut crumble
Wine pairing of RTWC, Mad Cuvee, Tokaji Late Harvest, Hungary 2012

Make it a Weekend Getaway
The AAA Four Diamond L’Auberge de Sedona and Enchantment Resort are offering room specials on the night of the event for Taste of Diamonds guests.

For rooms at L’Auberge de Sedona and their sister property Orchards Inn, receive 15% off the best available rate. Book online or call the reservations department, toll-free 1-844-258-2149 and mention the Taste of Diamonds event. Please keep in mind that rooms are available on a first-come, first-served basis. This discount is not applicable toward packages or any other rates advertised through third parties, and it may not be combined with any other special offers.

For rooms at The Enchantment Resort, please call Brenda McCurry at 480-758-5742 and reference the Taste of Diamonds event on September 28 for special rate assistance.
*Price includes transportation between the resorts, food, beverage, tax, and gratuity. Attendees must be 21 or older. Space is limited, and the event is expected to sell out.




Friday, September 11, 2015



THE SCOTTSDALE RESORT AT MCCORMICK RANCH, A DESTINATION HOTEL ANNOUNCES NEW CULINARY CONCEPTS, MENUS
Kitchen West Restaurant and Bar Six40 to Open in September

The culinary and design teams at The Scottsdale Resort at McCormick Ranch, A Destination Hotel are excited to announce the concepts and menus behind the new Kitchen West Restaurant and Bar Six40, which will open shortly following the resort’s re-opening next month. The Scottsdale will open its doors Sept. 8 following a massive renovation injecting $10 million into the independent resort, transforming its grounds and revitalizing its amenities and culinary offerings.

Kitchen West Restaurant, the premier dining establishment on-property, will offer an authentic experience that embraces the boldness of the Western spirit and adopts a welcoming communal vibe for guests and locals seeking bold flavors and a modern interpretation of American Western cooking. True to its name, Kitchen West is an expression of the modern American West, influenced by the boldness, tradition and sense of adventure that made the West what it is today. Guests can choose between single or family-style dishes, and the restaurant will serve both lunch and dinner.

“As the renovation nears completion, our team is perhaps most excited to debut Kitchen West and Bar Six40 to the public,” said Ken McKenzie, general manager of The Scottsdale. “We will offer a truly authentic dining experience at The Scottsdale. Our culinary offerings will be a cornerstone of our guest experience, and will attract foodies near and far.”

Executive Chef Rick Dupere has created a seasonal menu of unique American Western fare, and plans to source fresh products such as fish from Alaska that will arrive at The Scottsdale within 24 hours of being caught. “Kitchen West will call upon the spirit of the Wild West, which means creative dishes that are whimsical and fun,” Dupere said. “We will go to great lengths to have the best, freshest product. If that means I have to courier a prized live king crab or wild sockeye salmon directly from the proud fisherman who cleaned and packed it, I will do just that.”

The culinary staff will have access to the latest and greatest culinary tools including a smoker to slow-cook brisket that will be sandwiched between two thin Angus ground beef burger patties to create an inimitable Brisket Burger, fresh ice cream spinners to create heavenly house-made ice cream, and a kiln oven to bake perfectly blistered earthen bread. The result is completely distinct Kitchen West flavors and dishes.

Additionally, the culinary team is working with local farms and artisans to purchase high-quality ingredients that bring an element of authenticity to the dishes and drinks. The Scottsdale has a partnership with The Simple Farm, a 3-acre private goat farm in Scottsdale that developed two custom flavors of their signature creamy goat milk caramels – Grand Marnier and espresso – exclusively for The Scottsdale. Each guest will receive a caramel to complete their dining experience.

“We are working with the premier regional breweries and wineries to ensure that Kitchen West and Bar640 shine a bright spotlight on the best wine-making, brewing and distilling in the Western United States,” Dupere said. 

Chef Rick will transform familiar culinary concepts into taste sensations only available at Kitchen West. For example, his take on “surf & turf” will incorporate black cod and truffled beets: the richest fish paired with the earthiness of truffles and beets will create an indescribable taste. Scallops will have a vanilla bourbon flavor, contrasted with a succotash of bright seasonal flavors, and a salad made of persimmons, corn, and soybeans. For dessert, he will offer a seasonal cherry cobbler with fresh-spun vanilla crème fresh ice cream. The crème’s tanginess makes this a multidimensional dish. Generations-old techniques of savory jam-making, smoking, and pickling will be modernized and shown in a new light at Kitchen West.

Kitchen West will not only delight the taste buds, but also will provide a delightful sensory experience. The open kitchen will provide a choreography of steel and fire, while the scents of grilled meats and burning wood caress the senses. Aesthetics such as reclaimed wood and natural ingredients will greet guests, along with enticing aromas from the daily specials, and the sound of crackling wood from the fire. Service stations will feature rustic antiques and curio cabinets. Historical photos will adorn the walls, paying homage to the rich history of the land upon which The Scottsdale was built. Accessible just off the lobby, the restaurant will reflect a “new Southwest” design with a vibrant, open kitchen and beautiful views of McCormick Ranch Golf Club.  

The resort’s new lobby bar, Bar Six40 – named after the number of acres of land that Army Chaplain Winfield Scott purchased in 1888 that would become Scottsdale – will serve as an extension of Kitchen West, offering local coffee, freshly squeezed juices, and light breakfast options in the morning and afternoon along with craft beers and wines on tap with delectable bites from Kitchen West later in the day.





Friday, September 4, 2015



REMINGTON’S AT THE SCOTTSDALE PLAZA RESORT ANNOUNCES
It's September PRIX FIXE DINING TRIO MENU

Remington’s Restaurant and Lounge at The Scottsdale Plaza Resort is saying sayonara to summer with a distinctive, fine dining experience through the month of September.

The Prix Fixe Dining Trio menu for September, featuring the Flavors of Fall, includes:  

Starters
-       Roasted Butternut Squash Soup
-       Fruit Salad
Entrée:
-       Grilled Top Sirloin
-       Horseradish Crusted Halibut
Dessert:
-       Orange Crème Brulee
-       Gelato Sandwich


Guests choose one item from each course.The Prix Fixe Dining Trio is $44 plus tax and gratuity. Purchase one Prix Fixe Dining Trio, receive another compliments of the chef. Each trio is accompanied by choice of chardonnay, cabernet or merlot from La Terre Cellars, California.


To make reservations, click here.



Wednesday, August 26, 2015

The Cove Trattoria Hosts Wine Dinner

The Cove Trattoria is hosting a wine dinner on Thursday, Sept. 3, 2015 at 6 p.m. featuring Santa Rita wines. The family-owned restaurant is located in Scottsdale’s Seville shopping center on the northeast corner of Indian Bend & Scottsdale Road.  The special wine dinner will include four courses for $49.99 plus tax and gratuity. 

The menu will include:
·         Appetizers: Lunetta Prosecco with Prosciutto and Melon
·         Salad: Santa Rita Reserve Sauv Blanc with a Small Walnut and Pear Salad
·         Choice of Entrée: Santa Rita Reserve Chardonnay with Salmon Primavera
·         Choice of Entrée: Santa Rita Reserve Cabernet with Filet Mignon
·         Dessert:  Terra Davino Moscato with Panna Cotta with Fresh Mixed Berries.

Cristobal Fernandez, sales manager North America will be on-site at the wine dinner to answer questions and share information about Santa Rita wines.  He grew up in between Chile’s capital, Santiago and a farm in the coastal area of Leyda.  His grandparents were in the wine business and he studied winemaking in New Zealand at the University and has worked for many small wineries before joining Santa Rita. 

Space is limited, to make a reservation, please call 480. 951.8273. 




Wednesday, August 26, 2015

Savor a Phoenix Cooks Getaway at The Westin Kierland Resort & Spa
Pair great food and drink with a relaxing Labor Day Weekend staycation

The Westin Kierland Resort & Spa is proud to once again host one of the city’s premier culinary events, Phoenix Cooks, a food-lover’s paradise featuring food samples, wine, beer and spirit sampling and ongoing stage demonstrations with local chefs, on Sept. 4-5, 2015.

For those who wish to make Phoenix Cooks a food-filled staycation over the long Labor Day Weekend, The Westin Kierland Resort & Spa is offering a special package that includes a general entrance ticket to the Phoenix Cooks main event and two nights of accommodations in a spacious Westin Kierland Resort guestroom (Friday, Sept. 4 and Saturday, Sept. 5).

In addition to savoring the culinary talents of many of greater Phoenix’s top chefs and food and drink purveyors, guests who book the 2015 Phoenix Cooks Package will enjoy the convenience of not having to drive home after a full day of great food, wine and spirits. Instead they can relax in a spacious guestroom featuring Westin’s Heavenly Bed and Heavenly Bath products and enjoy access to the Resort’s two pools and lazy river as well as being able to book a ride on the Kierland FlowRider wave simulator, which is open only to Resort guests.

Rates for the two-night Phoenix Cooks Package start from $289 for single occupancy (including one general admission ticket – an $85 value) or from $349 for double occupancy (including two general admission tickets - $170 value). For information or reservations, visit www.kierlandresort.com or call 480-624-1202 and mention Promo Code: PHXCOOK.





Friday, August 21, 2015

Sedona Restaurant Week Aug. 21- Aug. 30

 Sedona Restaurant Week kicks off today and invites local foodies and visitors the chance to experience a taste of the Verde Valley with a selection of specially priced meals from a wide variety of restaurants, while enjoying the cooler temperatures and the picturesque red rock backdrop of Sedona.

From Aug. 21 through Aug. 30, guests will enjoy three-course, prix-fixe dinner menus including an appetizer, entrée and dessert. There are three dining categories available – Casual ($22), Classic ($33) and Elegant ($44).


A few favorite participating restaurants include 

SaltRock Southwest Kitchen at Amara Resort and 
Spa (www.saltrockkitchen.com), 
Sound Bites Grill (www.soundbitesgrill.com),
Dahl & DiLuca Ristorante Italiano (www.dahlanddiluca.com), 
Cucina Rustica (www.cucinarustica.com
Rene' at Tlaquepaque (www.renerestaurantsedona.com). 

For more information about Sedona Restaurant Week and to view the full list of participating restaurants, visit www.sedonadineandwine.com




Monday, August 17, 2015


The Refuge Café Launches Fundraising Program
Schools, Sports Teams, Clubs, Churches Can Raise Money by Dining at The Refuge

School is back in session and The Refuge Café, a social enterprise of Catholic Charities Community Services, has launched a fundraising program to help schools, sports teams, clubs, churches and other organizations reach their fundraising goals. 

“Our goal is all about giving back to the community,” said Steve Capobres, managing partner at The Refuge Café.  “We wanted to create this new program as a way to help schools and organizations in the Valley meet their fundraising goals.  It’s a simple concept that hopefully turns into a win-win for everyone involved.”

Restaurant fundraising nights can be scheduled Monday-Thursday any day of the year. The Refuge will donate 25 percent of food and drink sales generated (excluding alcohol) to the participating organization. 

Unlike many larger restaurants, setting up at event at The Refuge is a simple and easy process. Once your date is agreed upon, The Refuge will provide each group with a master flier to help advertise and promote the event.  Attendees will bring in the flier or mention it while dining and then a portion of the money they spend will benefit the organization. 

To learn more or book a fundraising event, call or email John Strawn, general manager at 602-265-1725 or via email JStrawn@therefugeaz.com.



Monday, August 17, 2015


Chef Stephen Jones is launching National Cauliflower Day to celebrate his favorite vegetable


Those tired of ordering yet another kale salad will be happy to know that cauliflower is replacing kale as the new “it” veggie of 2015 (Who says? HuffPost says).

We couldn’t agree more. So much, in fact, that yard bird + the larder has decided that August 27th should be — National Cauliflower Day!

yard bird chef Stephen Jones has a way with vegetables (#vegetablesaresexy) and his spicy, crispy cauliflower has become a foodie favorite. Join him on the 27th and dine on a selection of creatively delicious cauliflower dishes along with Jones' famous buffalo style cauliflower. 

Here’s a peek at the menu:

cauliflower /shapes/ sizes / textures

crispy cauliflower / pickled celery / ewe’s bleu / homeboy’s hot sauce 

charred cauliflower / green almonds / curry / lentils / golden raisins / sunflower seeds

roasted cauliflower / capers / currents / brown butter pistachio 

cauliflower steak / parsley / anchovy / pine nut 

#NationalCauliflowerDay

yard bird + the larder @ DeSoto Central Market
Thursday, August 27th, 11 a.m. - 10 p.m.
915 N Central Ave, Phoenix, AZ 85004
Instagram: @yardbirdPHX



Wednesday, August 12, 2015

 At-Home Chefs Given Chance to “Dish It Out” at Culinary Event
“Winner, Winner, ‘Dish It Out’ Dinner” Contest Opens for Home Chefs to Prove Kitchen Skills 
Against Top Chefs

The culinary event “Dish It Out” will soon start its search for the last competing chef for the culinary clash of the century. Joining the ranks of competitors Chef Aaron May, Chef Gregory Wiener and more, an amateur chef will have the opportunity to show off their culinary skills for celebrity judges at this year’s event on Oct. 25. 

Starting on Aug. 17, 2015, serious cooks can enter the “Winner, Winner, ‘Dish It Out’ Dinner” Facebook contest on the “Dish It Out” Facebook page. Contenders just simply upload a photo via the promo tab, as well a few words as to why they can compete with the best chefs in Phoenix, between Aug. 17-24. Fans of “Dish It Out,” fellow foodies and friends of participants can vote on their favorites between Aug. 25 and Sept. 8. The top three competitors with the most votes will head to a semi-final round on Sept. 21 at the Sub-Zero Kitchen in Scottsdale, where they will cook for a celebrity judge. 

The winner of the “Winner, Winner, ‘Dish It Out’ Dinner” final round will compete on stage against top chefs at this year’s “Dish It Out” on Sunday, Oct. 25 at High Street. They will also receive 12 tickets for their friends and families to cheer them on, and of course, the right to brag about their cooking chops. 

In addition to the competition, 50+ local participating restaurants and experiences will line the venue to serve up their Sunday best to thousands of refined palettes at the third annual “Dish It Out” benefiting the Boys & Girls Clubs of Metro Phoenix. 

All proceeds will benefit the Boys & Girls Clubs of Metro Phoenix in an effort to knock out childhood hunger. Tickets are priced at $500 for VIP and $75 for general admission and can be purchased online at dishitoutaz.org. Dress code is dressy casual. 




Wednesday, August 12, 2015

Local Restaurant Hosts Fundraiser for Arizona Special-Needs Camp
 Salut Kitchen Bar is Donating Portion of Proceeds to Lions Camp Tatiyee

When you dine at Salut Kitchen Bar on Sunday, August 16, you’ll enjoy good food and drinks for a great cause! This Tempe-based restaurant is teaming up with Lions Camp Tatiyee, the only organization in Arizona that provides adults and children with special-needs the opportunity to experience summer camp at no charge. Enjoy ½ off bottles of wine and a raffle at Salut while supporting Lions Camp Tatiyee and the community it serves.  

Not long ago, this 501(c)3 was in immediate danger of cancelling week-long sessions due to a shortfall of funds. To ensure Lions Camp Tatiyee can continue to offer all camp sessions to individuals with special needs for generations to come, Salut is donating 20 percent of their sales from select food and alcoholic beverages all day to the organization.
   
Salut Kitchen Bar
 1435 E. University Drive
Tempe, AZ 85281
www.salutkitchenbar.com
(480) 625-3600





Wednesday, August 12, 2015

The Classy Kitchen Is Whipping Up Food, Fun & Surprisingly Affordable High-End Kitchen Items  

If you love cooking, but don't love paying full price for all those high-end kitchen items, such as KitchenAid mixers or Le Creuset cookware, then The Classy Kitchen (602-870-3530; 7118 N. 7th St., Phoenix, AZ) is cooking up something just for you. Housed inside a charming former home in the heart of north-central Phoenix, this stylish boutique and consignment store sells the finest in cookware, china, barware, tableware and small kitchen appliances, making it the perfect place to shop for students, newlyweds and more. But that's just a taste of all the fun offered at this award-winning specialty shop (AZCentral.com's "Best Kitchen Boutique"), including BYOB cooking classes, helpful seminars and even design-your-own custom classes for up to 12 people, hosted at the in-store demonstration kitchen.
 
Founded by longtime friends, Linda Klein and Terri Mainwaring, both of whom had successful professional careers but weren't quite ready for retirement, The Classy Kitchen launched inside a 1,000-sq-ft space in early 2014. Formerly occupied by Kitchen Switchin', Klein and Mainwaring completely refreshed the store's selection of hand-picked kitchen, dining & entertaining items, artwork and more, including top sellers such as All-Clad cookware, Vitamix juicers and KitchenAid Stand mixers. Plus, they added a fully functional demo kitchen, allowing The Classy Kitchen to host popular series of BYOB seminars ranging from cooking demos by Barb Fenzl of Les Gourmettes Cooking School and rum cake maestro, Cathy Bua, to classes on floral design and interior decorating. You can even create your own custom class with 8 to 12 of your family and friends. See the full calendar of upcoming events at www.theclassykitchen.com/class-schedule, including a 'spirited' cupcake & cocktails class featuring Ross Simon, owner of Bitter & Twisted Cocktail Parlour. Finally, just in time for back-to-school shopping and dorm room stocking, The Classy Kitchen is offering a Sizzling Summer Special of 20% - 50% off storewide, now through the end of September.
The Classy Kitchen is located at 7118 N. 7th St. in Phoenix, AZ. For more information call 602-870-3530 or visit The Classy Kitchen online at www.theclassykitchen.com or www.facebook.com/theclassykitchen



Wednesday, August 12, 2015

Scramble – A Breakfast Joint Continues “Think Global – Eat Local” Junior
Edition, with Cooking Classes for Youth Featuring Local Producers

Scramble – A Breakfast Joint’s Scottsdale location continues its “Think Global — Eat Local” Junior Edition for 2015, an initiative that kicked off earlier this year given the ongoing demand for local products combined with the popularity of cooking shows for all ages.

The remaining class schedule is as follows:

SEPTEMBER 2: Cooking with eggs featuring Hickman’s Family FarmsAttendees will learn how to make both savory and sweet treats using eggs including mini baked omelets and mini cheesecakes. 
DECEMBER 2: Cooking with fruit featuring Sun Orchard Juicery
The cost is $25 per class. Youths will learn chef skills and cooking techniques, they get to eat what they’ve cooked, and they take home a goodie bag with Scramble water bottles, aprons, samples, coupons and more.

“We developed this series in cooperation with our valued vendors to help teach youths how much fun food can be,” said Scramble Co-Owner Don Talbot. “They’ll be introduced to the basics of cooking and how to get creative with food, along with learning to use healthy, fresh, local ingredients.” 
Classes will be held at Scramble - A Breakfast Joint’s Scottsdale location only, at 6590 N. Scottsdale Road, Scottsdale.
For more details and to register, visit www.azscramble.com



Wednesday, August 12, 2015

Miracle Mile Deli Donates to Nonprofit During National Sandwich Month

 Miracle Mile Deli wants to know what your FAVORITE sandwich is! In honor of National Sandwich Month, this family-owned restaurant is hosting a contest to benefit Feeding Matters, a local non-profit dedicated to raising awareness of pediatric feeding struggles.

During the week of August 17-August 24, customers can visit the Miracle Mile Deli Facebook page to vote for their favorite sandwich out of the Deli’s top three sellers: The Straw, The New Yorker, or The Brisket of Beef. The winning sandwich will be named "Special Sandwich of The Week", and a percentage of the proceeds from each sandwich sold the following week (August 24th - August 30th) will benefit Feeding Matters. Let Miracle Mile know which sandwich YOU think should win and chow down for a good cause!

For over sixty years, Miracle Mile has served its customers with the freshest and finest quality food. The restaurants have been family owned and operated for three generations and continue to provide a unique experience in casual dining. The restaurant has moved from the Camelback Colonnade to their first ever stand-alone venue at 4433 N. 16th Street in Phoenix, just two blocks south of Camelback Road.

Visit them on Facebook at facebook.com/miraclemiledeli or on their website at miraclemiledeli.com.


Friday, July 24, 2015



Sanctuary on Camelback Mountain, the award-winning resort in Paradise Valley, has tons happening on the food and beverage front this summer.

Sunday through Thursday through Aug. 31, 2015, elements is offering a three-course prix fixe dinner menu by celebrity chef Beau MacMillan. Priced at just $41, the menu starts with an arugula salad. A charbroiled flat iron steak is served for the main course and vanilla crème brulèe is served for dessert.

On Sundays executive chef Beau MacMillan serves up a Brunch at elements from 7 a.m. to 2 p.m. The seasonal brunch features an expansive a la carte menu of sweet and savory delicacies to please every palate. Guests also receive 50 percent off on any bottle or half-bottle from the regular or reserve wine list during brunch hours

Sundays in Paradise: Every Sunday from 2-5 p.m. guests are invited to relax on jade bar’s scenic outdoor patio and enjoy afternoon drink specials and live music. Plus, guests will enjoy an extended Pour happy hour from 3-6 p.m. On August 2 Angela Ferrari is performing.

Entertainment at jade bar: Wednesdays 6-9 p.m., Thursdays 7-10 p.m., Fridays 7-11 p.m. and Saturdays 7-11 p.m. guests can unwind with to the soothing sounds of jazz, pop, country and R&B vocalists while savoring delectable small plates and jade bar’s signature cocktails.

Monday through Sunday: The Pour, jade bar’s premium daily happy hour offers the Valley’s best crafted cocktails and savory small plates. (4-6 p.m.). elements’ dining deck is available for guests during breakfast, lunch and dinner and offers prime views Scottsdale’s painterly sunsets over Camelback, Mummy and Four Peaks Mountains.



Friday, July 24, 2015



Walrus & The Pearl Celebrates National Oyster Day Aug.5th 


We might be 350 miles from the nearest ocean, but that's no excuse not to have a "shucking" amazing National Oyster Day!

Join Chef Stephen Jones on August 5th to learn about the briny mollusks while indulging in the freshest catch of the day, during an exclusive oyster tasting event at Walrus & The Pearl inside DeSoto Central Market.

Guests will be treated to a fresh-from-the-ocean three-course menu featuring a crudo course, 5 oyster tastings and a poke course for only $25. Guests can also enjoy drink pairings for an additional $15. With only eleven raw bar seats available at each of the three tastings (5:30pm, 7pm and 8:30pm), this exclusive event is the perfect way to celebrate National Oyster Day.

Oysters will also be available to enjoy in the main dining area from 3pm -10pm for those unable to attend the tasting.

Tickets are available at www.desotocentralmarket.ticketleap.com/national-oyster-day





Friday, July 24, 2015


Pig's Head Dinner July 26th


The Pig’s Head Dinner is back at Bink’s Midtown! It sold out last year and promises to be just as popular this year. Join celebrated food pioneer and James Beard recognized chef, Chef Kevin Binkley, for one of his specialties - pig’s head!

This family-style dining event features slow-cooked pig’s head along with 16 side dishes for $28. The best part – it’s all you can eat. So, round up your friends and family and make a reservation (space is limited).

Side dishes include: Spicy Chicarrons, Head Cheese, Pig Head Sausage and Peppers, Butter Beans with Bacon, Marinated Cabbage Slaw, Zucchini Cakes with Pepper Jelly, Sweet Corn Relish, Gazpacho, Marinated Cucumbers, Grilled Sweet Onions, Marinated Tomatoes, Sweet & Spicy Pickles. There’s also three desserts – Lemon Poppy Cake with Macerated Strawberries, Chocolate Cupcakes with Pig Head Bacon & Caramel Frosting and Sweet Potato Pie with Marshmallow Fluff.

Pig's Head Dinner at Bink's Midtown
Sunday, July 26th
12pm - 4pm (reservations required)
$28 per person, all you can eat 




Sunday, July 19, 2015

Danny Meyer's Shake Shack & Sam Fox's Flower Child to Open in Revitalized Uptown Plaza



Vintage Partners, the Arizona-based commercial real estate development and investment company, is pleased to announce a pair of exciting new tenants joining the redevelopment efforts at Uptown Plaza, the landmark 1955 shopping center in central Phoenix on the NE corner of Central Avenue & Camelback Road. Scheduled to open in late 2015/early 2016, the newest additions to this restored midcentury modern gem will include the second Arizona location of the famed NYC-based, Danny Meyer crafted Shake Shack restaurant, and the third location of Fox Restaurant Concepts' popular Flower Child. Along with existing Uptown Plaza tenants such as AJ's Fine Foods, these new restaurants will help restore this stylish shopping center's unique mix of local, region and national stores that serve a need for the residents of north-central Phoenix.

Even better, you can now follow along with all the latest (re)developments at Uptown Plaza's all-new website (www.uptownplazaphx.com), featuring historical photography and custom artwork by local artist John Arvizu, and on social networks (@uptownplazaphx).

Launched in 2001 as a simple hotdog cart in a Manhattan park by one of the world's premier restaurateurs (yes, you, Danny Meyer), Shake Shake serves up high quality versions of classic American roadside eats. As only the fourth Shake Shack west of the Mississippi, patrons at the Phoenix location will enjoy all the Shack classics, from delicious 100% all-natural, antibiotic-free Angus beef burgers (no hormones added ever) and griddled-crisp flat-top dogs to crispy crinkle cut fries, plus a selection of fresh-made frozen custard concretes featuring local Valley purveyors. Also coming to Uptown Plaza, Flower Child is one of the newest offerings from Fox Restaurants Concepts, which began with a single restaurant in Tucson in 1998 and has since grown to include 15 concepts and 40 locations and counting. Flower Child offers healthy food for a happy world and will be located on the southern side of the center.

What kicked off in late 2014 continues today as Uptown Plaza's property-wide renovation restores the stylish, brick-lined midcentury modern look to this iconic shopping center constructed in 1955 by the Del Webb Co. as the Valley's first retail center located outside of downtown Phoenix. To accomplish this goal, the owners of Uptown Plaza charged Vintage Partners with, "carefully renovating and re-merchandizing this this landmark property to restore Uptown Plaza as one of the Valley's most desirable retail destinations," says Vintage Partners Principal, David Scholl. To accomplish these goals, Vintage Partners has assembled an all-star renovation team, including designer, Nelsen Partners (Kierland Commons, Scottsdale Quarter), builder Kitchell Contractors and landscape architect Kristina Floor of Floor & Associates. Furthermore, Vintage Partners has partnered with the renowned Phoenix furniture design boutique, Modern Manor, to help restore the center's signature 1950s style by incorporating a mix of vintage and custom furnishings, outdoor seating, lighting and other elements that are historically authentic, yet fashionably modern.

Scheduled for completion in fall 2015, with additional tenants to be announced later this summer, Phase 1 of the Uptown Plaza restoration is well underway. Starting with peeling away decades of stucco and clutter, during the delicate demolition process the design team has already uncovered 50's-era details such as original hand-painted signage on the red brick storefronts. "We're working to ensure that Uptown Plaza will once again be a neighborhood landmark that will thrive for generations to come," Scholl says.








Sunday, July 19, 2015



Celebrate National Coffee Milkshake Day At The Refuge


National Coffee Milkshake Day is 7/26 and The Refuge, a local coffee shop and wine bar, which is a social enterprise of Catholic Charities Community Services, is offering a $1 off its specialty blended coffee milkshake called The Jam.

The Jam is made with Peanut Butter, Nutella, Banana, Milk and Espresso and is available in three sizes, ranging from $3.75 to $4.25. Receive $1 off all day on “The Jam” on July 26th! 



Friday, June 25, 2015


SHAKE IT FOR RYAN HOUSE At DUTCH BROS.
Starting today and continuing until Sunday, July 5, all Dutch Bros. locations in the Phoenix area will donate $1 from every Dutch Frost sold to Ryan House – a local non-profit organization that provides respite and end-of-life care to Arizona children with life-threatening conditions and their families.

The event dubbed Shake it for Ryan House will take place at all 16 Dutch Bros. locations in the Phoenix area from Friday, June 26 to Sunday, July 5. Both area franchisees, Jim Thompson and Caleb Berkey, have a combined goal to sell 30,000 frosts in these 10 days.

“The community funds the care at Ryan House 100 percent,” said Alyssa Crockett, Ryan House Executive Director. “We provide all services at no cost to families, so we are especially grateful to Dutch Bros. for their generous and creative efforts to share Ryan House with their valued customers. Each dollar donated honors the love and courage of Arizona children with life-threatening conditions and their families.”

The services Ryan House provides are truly one of a kind. These children are able to participate in activities that nurture family relationships and receive care in a comfortable, home-like environment where all are welcome. They give families a ray of light in the darkness as well as the understanding that they do not have to go through their journey alone.

To find a Dutch Bros. location near you, please visit www.dutchbros.com/location. Together we can Shake it for Ryan House and support local children and their families as they receive the care they need, in their time of need.

For information about Ryan House, please visit www.ryanhouse.org or call (602) 200-0767, option 3.



Monday, June 22, 2015



Tomato Dinner with Chef Binkley

Chef Binkley will host a 15-course dinner with all courses highlighting fresh tomatoes prepared in ways that only Chef Binkley can achieve.

Diners can expect things like Tomato Tartare, Roasted Roma Tomato, Caramelized Tomato Braised Pork Short Ribs, Green Tomato Soda, Flash Frozen Gazpacho, Cinnamon-Tomato Pannacotta with Rum Currants and so much more

  • Wednesday, July 1
  • Binkley’s in Cave Creek (6920 E. Cave Creek Road)
  • 15 courses, plus passed hors d’oeuvres.
  • Begins at 6:30pm
  • $98++ per person (wine pairings + $54)
  • Each guests will receive a goodie bag of local tomatoes to take home.
  • Reservations are required. Space is limited.
  • 480-437-1072, www.binkleysrestaurant.com



Thursday, June 18, 2015



10 Weeks of Tiki at the award-winning Sanctuary on Camelback Mountain 


If a trip to Hawaii is just not in the cards, jade bar at the award-winning Sanctuary on Camelback Mountain will transport taste buds to the islands of Hawaii with its 10 Weeks of Tikiprogram. Now in its second week, 10 Weeks of Tiki features two authentic Tiki cocktails per week complete with recipes, culture and history. Tiki cocktails are $8 during happy hour and $10 regularly.



Thursday, June 18, 2015


SASSI DEBUTS NEW SUMMER MENU WITH COASTAL ITALIAN FLAVORS

Start off you evening with a light Spuntini or snack to accompany a glass of wine or cocktail. The offerings will include Noci Misti ($5) with almonds, hazelnuts, pistachios and hazelnuts or Warm Olives with a Citrus Zest, Olive Oil and Herbs ($5). With ripe and rustic heirloom tomatoes now in season, build your own Bruschetta board ($3 each) with our famous Pomodoro with tomato, basil and Mozzarella di Bufala or Artichoke Bruschetta is topped with tangy giardinara peppers and spicy salami. Prosciutto Bruschetta comes with fresh arugula leaves and Parmigiano. The Cannelini Bean bruschetta features crispy pancetta, sage and garlic. The Fritti or offerings include Crispy Fried Zucchini ($8) with a spicy giardiara aioli, as well as Fried Squash Blossoms ($12) with herbed ricotta, tomatoes vinaigrette and ptarmigan.

The extensive selection of Antipasto dishes includes a wide variety of fine Italian delicacies. The Prosciutto di Parma ($12) is aged for a minimum of six hundred days and served along a marinated grape salad, rife with the reminiscent flavors of the Mediterranean. SASSI’s coastal Italian menu offers savory seafood favorites including Shrimp Speidino ($14), SASSI’s award-winning Wood Grilled Octopus ($14), and refreshing salads like Organic Cucumbers, Summer Melons with Mint and Sea Salt ($10) and the Arugula and Stone Fruit Salad with a Mild Honey Basil Dressing ($9). The Antipasti Misti ($25), a perfect offering for light summer appetites, pairs creminelli finocchiona, sopresatta and Molinari cocoppa with three cheeses, houses made pickles and crostini.

The summer pasta course selections include Orecchiette made with Homemade SASSI Sausage and Rapini ($24), Sweet Corn Ravioli and Ricotta Gnocchi with Salsa Cruda ($22), Papardelle Verde with Spicy Pork Ragu ($24) is a delicate yet hearty dish enhanced with a hint of garden fresh marjoram.

The main course items feature a variety of meats and seafood prepared to the highest standards of Italian cuisine. The Pan Roasted Chicken Breast and Thighs ($22) are draped in garlic, lemon, crostini mushrooms and fingerling potatoes in a Parmigiano garnish. The bone in New York Strip Steak ($36) is grilled over wood with Caramelized Fennel, Onions, Heirloom tomatoes and Bone Marrow. The seafood offerings include a Mixed Seafood Grill of Octopus, Shrimp and Fresh Fish, or a Market Selection of Fish prepared with Spicy Heirloom Tomatoes ($34), Roasted Eggplant Puree, Baby Squash, Crispy Chickpeas and a Broken Olive vinaigrette derived from the Sardinian coast.

Executive Chef Chris Nicosia has prepared many of these dishes as Gluten Free, and able to prepare most dishes as vegan and vegetarian upon request.

If a Tuscan Summer isn’t in your travel plans this year, SASSI offers a formidable alternative for fine food, fine wine, and a welcome respite from the heat while situated high above the Valley at the base of Pinnacle Peak.




Thursday, June 18, 2015


Thirsty Lion Cools Down This Summer With Seasonal Menu
Fresh Ingredients and Lighter Fare Favorites

Thirsty Lion Gastropub and Grill, located at Tempe Marketplace and Scottsdale Fashion Square, launched a new summer menu featuring a variety of fresh, seasonal dishes, including the Smoked Chicken & Pesto Pizza and Grilled Wild Northwest Salmon. The Strawberry Rhubarb & White Chocolate Cheesecake are a perfect treat on a warm summer night. Sip on refreshing cocktails like the sweet Raspberry Mint Mule-Jito and Fresh Fruit Sangria. This limited-time menu is available from now until mid-September. 

Also, back by popular demand is Thirsty Lion’s Beat the Heat special. Enjoy half off House Margaritas and Moscow Mules when the temperatures outside hit 105 degrees or more. 

Fresh Seasonal Menu Items Include:
                              


Tempura Fried Green Beans
Crispy fried with sambal chili lime dipping sauce. 6.95   

Fresh Heirloom Tomato Caprese Salad
Vine ripened tomatoes, fresh mozzarella, basil and spring greens with white balsamic vinaigrette,
virgin olive oil, sea salt and maple balsamic glaze. 9.95                                                         

Grilled Romaine & Steak Salad
Charred heart of romaine, marinated grilled sirloin, cherry tomato, cucumber, red peppers, blue cheese vinaigrette
and shaved parmesan. 14.95

Smoked Chicken & Pesto Pizza
Spinach basil pesto, house smoked chicken, chili flake, roasted garlic, Kalamata olives, sun dried tomatoes, four cheese blend and arugula salad. 14.95

Mesquite Smoked St. Louis Ribs
House smoked with our own spice rub, grilled with Newcastle BBQ sauce, roasted
corn & red pepper succotash and hand cut fries. 20.95

Seared Atlantic Sea Scallops
Flash seared with braised Tuscan kale, jasmine rice, fresh thyme and Meyer lemon beurre blanc. 19.95

Grilled Wild Northwest Salmon
Fresh from the best rivers in the Northwest, grilled with lemon and roasted garlic butter, white cheddar mashed
potatoes and seasonal vegetables. Ask your server for current availability. 24.95





Summer Cocktails

Raspberry Mint Mule-Jito                                                                      Fresh Fruit Sangria
Fresh strawberries muddled with mint, lemon & lime, Bacardi.           E&J Brandy, cabernet wine, triple sec, fresh orange and Rum, Malibu Rum, simple syrup and Reed’s Ginger Beer.                      lime wedges, soda and simple syrup.                                                                                             



Desserts

Strawberry Rhubarb & White Chocolate Cheesecake
Sour cream, fresh whipped cream strawberry rhubarb puree and fresh sliced strawberries in a chocolate-hazelnut crust. 6.95

Thirsty Lion Gastropub & Grill is located at 2000 East Rio Salado Parkway, Suite 1041 in Tempe and 7014 E Camelback Road, Suite 1423 in Scottsdale. For more information visit www.thirstyliongastropub.com.





Thursday, June 18, 2015


Pig Roast at Kimpton's Amara Resort & Spa Sedona

This Fourth of July, escape the heat and head to Sedona to celebrate the long weekend at Kimpton’s Amara Resort and Spa for a pig roast from the resort’s signature restaurant SaltRock, lawn games and room rates starting at $339. 

Under the direction of Executive Chef Massimo De Francesca, SaltRock will serve up an all-American specialty menu featuring a Southwest inspired Porchetta roast on Saturday, July 4 to be enjoyed outdoors in the courtyard of Amara overlooking Cleopatra Red Rock Formation and the lush foliage along Oak Creek. 

Fourth of July Menu at SaltRock
  • Saturday, July 4, 2015
  • Available from noon until 6:00pm
  • Prix-fixe menu with your choice of Southwest inspired Porchetta, pineapple barbeque glazed chicken grilled corn on the cob with chipotle aioli and queso fresco, chilled watermelon and more.
  • $40 per person, $20 for children under 12 years old. Includes nonalcoholic beverages. Does not include tax or gratuity.
  • A communal table will display the items from the menu and will feature a carving station for the Porchetta.
Amara is just steps from the hustle and bustle of Sedona’s uptown shopping, dining and cultural hub, but the resort is situated below the main area, nestled on the banks of the creek, which makes it feel worlds away. The resort’s intimate, boutique resort combines modern design with Arizona’s comfortable, laid-back lifestyle, perfect for a Fourth of July getaway. For the long weekend, room rates at Amara will start at $339, with a two night minimum. 

Lawn games, such as cornhole, bocce ball and more will be set up within the courtyard and will be available to all guests of the pig roast, as well as throughout the weekend. 

Additional events happening around Sedona include the 4th of July Concert and Laser Light Show at the Performing Arts Center and the 15th Annual Independence Day Fireworks Extravaganza in Cottonwood.



Friday,June 12, 2015


7 Chef Kick Out: Chefs Join Together To Cook At The Prestigious James Beard House in NYC on November 20, 2015

In an effort to raise awareness of Arizona's world-class culinary scene and hopefully bring the James Beard Award back to the state, a collection of seven top Valley chefs will be bringing Arizona to the James Beard House. Hosted on Friday, November 20, 2015 at 7 pm, a septet of chefs will all come together to craft a seven-course feast, including Cullen Campbell (Crudo, Okra Cookhouse & Cocktails), Kelly Fletcher (formerly of House of Tricks), Josh Hebert (Posh Improvisational Cuisine), Scott Holmes (Little Miss BBQ), Stephen Jones (yard bird + the larder), Bernie Kantak (The Gladly, Citizen Public House) and Gio Osso (Virtù Honest Craft). During the wine-paired dinner, each chef will prepare a single course that highlights both their distinctive style, and the bold flavors of Arizona.  The menu will be revealed later this summer.  

Held inside James Beard's historic former townhouse, the dinner is part of James Beard Foundation's (JBF) mission to celebrate, nurture and honor America's diverse culinary heritage. Named after the late chef-author (anointed the "Dean of American cookery" by the New York Times), the JBF is best known for its annual James Beard Awards, considered the Oscars of the culinary world. An Award that Arizona chefs once dominated. In fact, from 1993 to 2007, Arizona was the best dining destination in the Southwest according to the JBF, with local chefs bringing home the "Best Chef: Southwest" Award nine times, beating out more renowned destinations such as Nevada, Colorado and Texas. 

But over the past eight years, Arizona has experienced a James Beard famine of sorts, with exactly zero James Beard Award-winning chefs and only one winner overall (Phoenix's Fry Bread House was dubbed one of America's Classics in 2012). It's the reason these fellow chefs and friends have decided to combine their efforts to create the ultimate Sonoran Desert-style feast.  Most important, it's a once-in-a-lifetime opportunity to demonstrate first-hand to the NYC-based JBF, the innovation, creativity and camaraderie of chefs living and working here in Greater Phoenix, and hopefully #BringBeardBackToAZ.

For those unable to make the dinner in November, you can follow the exploits of these chefs as they plan, prepare and execute this dinner, follow along on social media with the hashtag #BringBeardBackToAZ

 
About the 7 Chef Series

The 7 Chef Kick Out, a collaborative dinner prepared by 7 Arizona chefs at the James Beard House in November 2015, is the third dinner in a series of wildly popular events hosted by a group of Arizona-based chefs, and friends.  The first, the 7 Chef Pig Out, was held in June 2014 at Bernie Kantak's The Gladly and set the stage for the nose-to-tail movement in the Southwest.  The second, the 7 Chef Veg Out, followed quickly after in July 2014 at Stephen Jones' previous restaurant, Blue Hound Kitchen & Cocktails, and sought to prove that "vegetables are sexy" with a cocktail-paired farm-to-table experience.  Other chefs at times rotate into the 7 Chef Series, including Justin Beckett, Greg Wiener, and Gregory Casale.  




Sunday, June 7, 2015

Scottsdale Restaurant Celebrates Third Anniversary

Kelly’s At SouthBridge is celebrating its three year anniversary in style this summer! The public is invited to attend Kelly’s Annual Affair in Scottsdale June 18-19 for a glamorous 1920s and 30s themed event. 

The Affair will begin on Thursday the 18th at 5 p.m. with a live, acoustic band until 7 p.m. The entertainment continues with another live band from 7-10 p.m. and a must-see candy bar with all your favorite sweets! Enjoy $8 Patron, $8 Moscow Mules and $6 Vodka Red Bulls from 5 p.m. to close on the 18th and 19th. This event is an anniversary party you won’t want to miss and it’s free to attend!

For more information, visit www.kellysatsouthbridge.com.




Sunday, June 7, 2015

TAVERN AMERICANA SALUTES DADS WITH 
BUILD YOUR OWN BURGER/BOURBON OR BEER SPECIAL 
ON FATHER’S DAY FOR JUST $10.95
Treat Dad like a king for Father’s Day at Tavern Americana, where he can build his own burger and enjoy a sip of  Angel’s Envy hand-crafted bourbon or a flight of beer, for just $10.95.
Start with either a Niman Ranch chuck burger or a grilled chicken breast on a buttermilk or pretzel bun or marble rye toast and select from the following options:
Double meat patty, pulled pork, pastrami, pulled chicken, bacon, fried egg, Pepper Jack cheese, cheddar, Swiss, Havarti, plus an array of traditional condiments. Burgers are served with choice of hand-cut fries or simple salad.
If he’s a beer drinker, rather than a bourbon sipper, he can choose between:
-- IPA flight:  Deschutes Fresh Squeezed IPA, Lagunitas IPA, Epic Brewery Escape to Colorado, Ninkasi brewery Tricerahops 
-- Light Fight:  Upslope Lager, New Belgium Snapshot, Lagunitas Pils, Bells Oberon 
And since Dads love a contest, beginning June 8, men simply need to vote for their favorite beer offered on tap and the winner will be drawn on June 21st for a $100 dining gift card. Tavern Americana takes pride in its extensive and unique selection of craft beers, with 6 rotating handles and 18 fixed draft handles, so choosing a favorite may be a challenge.
Father’s Day hours:  11 am – 8 pm



Tuesday, June 2, 2015

Tuesday Special at The New Pink Pony in Scottsdale

Tuesdays - All Day Long - Burger & Beer, $10
Choose from a mouthwatering cheese burger or The Blue Burger (two 5 Ounce Niman Ranch Patties, Bacon Tomato Onion Jam, Watercress, Smoked Pt. Reyes Blue Cheese, on a Sesame Brioche Bun) 

Includes select craft beer and house wine. Call for specifics.

PINK PONY SCOTTSDALE
3831 North Scottsdale Road, Scottsdale Arizona 85251
RESERVATIONS - INFO (480) 945-6697



Tuesday, June 2, 2015

7 Chefs Dinner
Join top Valley chefs as they pay tribute to legendary Valley chef Gregory Casale (who is leaving Phoenix) by recreating his most famous dishes
What do you get when seven renowned Valley chefs all come together to salute their friend and mentor? You get the can't-miss culinary event of the summer. Yes, this Sunday, June 14, 2015, at Crudo, Chef Cullen Campbell will join six fellow chefs for a 7-chef, 7-course all-star tribute dinner hosted in honor of chef Gregory Casale.

Who's Gregory Casale, you might ask? While his name may not be as famous among the general public, for members of the local restaurant scene, chef Casale will always be considered one of the Valley's most innovative culinary minds. In fact, Casale, who owned the much-missed Gregory's World Bistro in Scottsdale and is now a respected corporate chef (Paradise Café, Peter Piper Pizza, Chuck E. Cheese), served as a mentor to several of the Valley's top chefs.

So to thank Casale for his contributions to the Valley's fine-dining scene before he leaves town, award-winning chefs such as Bernie Kantak and Gio Osso have come together to whip up a delectable tribute dinner. Kicking off at 6 pm, each chef will be handcrafting their own versions of Casale's most famous dishes, including hazelnut-crusted sweetbreads and mussels vindaloo. Tickets to this 7-course culinary feast are $75++ p.p. and will include wine. Full menu below:

7-Chef, 7-Course Gregory Casale Tribute Dinner menu



Stephen Jones, Yard Bird and Larder
Multigrain risotto

Kelly Fletcher, formerly of House of Tricks & The Revival
Cassoulet

Cullen Campbell, Crudo
Hazelnut-crusted sweetbreads

Gio Osso, Virtu Honest Craft
Asian Carpaccio

Bernie Kantak, The Gladly, Citizen Public House
Mussels vindaloo

Greg Weiner, Top of The Rock Restaurant
Bacon-wrapped Monk fish

Tracy Dempsey, Tracy Dempsey Originals
Dessert


reservations required (602-358-8666).





Friday, May 29, 2015

PHOENIX CITY GRILLE ANNOUNCES EVENT FEATURING FILMMAKER, 
WINEMAKER & RENAISSANCE MAN, SAM PILLSBURY, ON JUNE 25


Phoenix City Grille (PCG) announces an educational and fun wine tasting event featuring the wines and wisdom of Filmmaker, Winemaker and Renaissance Man, Sam Pillsbury.

Pillsbury will educate and entertain guests offering them a taste of five different kinds of wine from his Arizona-based vineyard paired with five small plates, prepared by PCG Executive Chef Rory Hewitt, to enhance their tasting experience.

Pillsbury has directed, produced, and written, 31 series TV dramas, network TV movies, cable movies, and feature films. Pillsbury Wine Company is the evolution of a Dream-Come-True project by Pillsbury. He currently produces 14 varieties 100% Cochise County Arizona wines under his Pillsbury Wine Company label at his 100-acre Willcox Bench Vineyard and Winery—mostly Rhone blends.

The event takes place at 6 p.m. on Thursday, June 25 at Phoenix City Grille, 5816 N. 16th Street, Phoenix and is $45 per person (excluding tax and gratuity). Includes five wine samples paired with five small plates

 Seating is limited. Reservations are required in advance by calling (602) 266-3001 or emailing email@phoenixcitygrille.com.





Friday, May 29, 2015

Miracle Mile Deli Celebrates 66 Yrs in the Valley With New Building & Brand

Miracle Mile is excited to announce their move from Camelback Colonnade to a new stand-alone building at 4433 N. 16th Street in Phoenix. The 6600 square foot restaurant, opening Tuesday, June 9th, was built from the ground up and features a wrap-around patio that is perfect for outside dining.

The Miracle Mile story began in 1949, when founder, Jack Grodzinsky, along with his wife and children, arrived in Tucson from Brooklyn, New York. Grodzinsky took a bus ride to Phoenix looking for a business he could purchase to help support his family. He decided on a restaurant and took over an existing space on McDowell Road and 16th Street. This mile long strip of land where the restaurant was established came to be known as the “Miracle Mile”.

This new trademark Miracle Mile location will bring customers new experiences with four microbrews on tap, great seasonal wines, homemade pies a la mode and real ice cream milkshakes. The casual atmosphere provides a comfortable dine-in experience for guests of all ages. With signature entrees like their incredible Baked Filet of Cod and Hand Carved Roast Turkey, it’s the perfect dinner spot for the whole family. Miracle Mile plans on enhancing their to-go service at their new location with a walk-up window for take away orders, allowing customers to quickly grab their order after phoning in or placing an order online.

To celebrate the reopening, one lucky person will win FREE Pastrami Sandwiches for a year. Individuals can register in store, and on the Miracle Mile Facebook page, from June 9th through July 8th. That means someone will enjoy one sandwich per week for 52 weeks. There is no purchase necessary and you can submit one entry per day.

The East Coast inspired restaurant has sold more than forty-eight thousand pounds of pastrami since they opened. Now open for breakfast (on the weekends from 7am-11am), as well as lunch and dinner, Miracle Mile caters to all cravings, from Pastrami Hash to the Times Square Cheesesteak. Over the decades, the deli’s made-to-order specialty sandwiches topped with high-quality meats made on fresh bread and incredible variety have created a craving that Valley locals just cannot get enough of.  

To learn more about Miracle Mile Deli, please visit miraclemiledeli.com and follow them on Facebook at facebook.com/miraclemiledeli.




Friday, May 29, 2015

ESCAPE TO ITALY FOR SUMMER 2015 FOOD AND WINE SERIES AT SASSI
Join Executive Chef Chris Nicosia on a Culinary Exploration of Italy
Learn Authentic Italian Recipes, Wine Pairings and Cooking Techniques at New Summer Cooking Class

Prepare yourself for a delicious summer filled with fine Italian cuisine and wine. SASSI’ Summer Food & Wine Series returns for 2015 providing a unique and intimate experience to ‘escape to Italy’ for the evening and learn to make a variety of dishes from each culinary region of Italy with one of the Valley’s top chefs.

SASSI’s Executive Chef Christopher Nicosia will greet you with a glass of wine to accompany you while you enjoy the demonstration and hands-on preparation of authentic Italian specialties. Participants will have the opportunity to learn recipes and enjoy a light, one-course meal featuring the food presented during the cooking demonstration. Guests will have the opportunity to interact with Chef Nicosia and assist in the cooking demonstration and preparation of each dish. As each dish is sampled, guests will enjoy two additional regional wine pairings in order to fully appreciate the flavors of the evening. SASSI’s award-winning Wine Director Stephen Plunkett will teach the wine portion of the program.  Each class is limited to 30 guests to allow for hands-on instruction with Chef Nicosia.

Reflecting the grace and charm of an Italian villa, SASSI is the perfect summer escape without ever having to leave the Valley. Drink in the breathtaking view and enjoy cooler temperatures from the base of Pinnacle Peak and experience SASSI’s old-world architecture and sprawling courtyards, inspired by the time honored traditions and hospitality of Southern Italy.

Each cooking class is $59 per person, which includes service charges and sales tax. Participants have an opportunity to save $27 by purchasing admission to the series of three for $150. For the price of the admission guests will receive sampling of the recipes prepared paired with two four-ounce glasses of wine paired to harmonize with the meal from the evenings demonstration. Featured wines will be available for purchase following each demonstration.

Spend the summer honing your cooking skills with intimate instruction with one of the Valley’s most beloved chefs. The Summer Food and Wine Series is certain to be a hit with wine and cuisine connoisseurs from beginners to experts. The demonstration meals are sure to pique the desire of any palate.

Wednesday June 12th – Antipasti Party: Chef Nicosia will showcase simple Antipasti dishes that are sure to please even the pickiest party guest. Marinated olives for starters, a fried asparagus with prosciutto, shrimp spiedino with salsa verde. Figs and goat cheese will also be sampled.

Wednesday July 17th – Fresh Pasta 101: Chef Nicosia will feature our handmade pasta; Egg pasta dough-fettuccine with a mushroom ragu and an egg-less pasta dough-orecchiette with SASSI homemade sausage and rapini)

Wednesday August 14th – Brunch Italian Style: Chef Nicosia will present all the flavors of a traditional Italian breakfast, serving a frittata with asparagus, prosciutto, and Fontina, crespelle with ricotta and summer berries accompanied by breakfast bruschetta

Reservations are required to participate and can be made by visiting www.sassi.biz or by calling (480) 502-9095. Under the “Summer Food & Wine" heading you may select the event date, and number of persons attending under the “Notes” field.  A credit card is required to confirm a reservation.





Thursday, May 28, 2015

Beat the heat this summer with J&G's sizzling Sunset Menu 

(3-courses for only $40) and 50% off wines less than $100

Hungry, overheated Valley residents looking for gourmet food & drink specials. Enjoy summer in good taste at J&G Steakhouse in Scottsdale where they are offering a trio of delightful food & drink deals to help guests beat the heat. Offered nightly, the Sunset Menu tempts with three chef-crafted courses of seasonal favorites for $40. Plus, take a tour of the great wine-growing regions of the world without leaving Scottsdale with J&G's summer wine specials. That is, enjoy 50% off any bottle of J&G's Wine Spectator-awarded wine collection priced less than $100, available nightly from 5 - 7pm through the end of August. 
 

J&G Steakhouse at The Phoenician
6000 E. Camelback Rd.
Scottsdale, AZ 85251
480-214-8000
www.jgsteakhousescottsdale.com



Thursday, May 28, 2015

Half Moon Sports Grill Announces 12-Week Summer Burger Series

Half Moon Sports Grill announced its Summer Burger Series, which will be featured from 11 a.m. – 11 p.m. June 1 through Aug. 23 at both its Phoenix and Moon Valley locations.

This new, 12-week burger series, inspired by Half Moon Windy City Executive Chef Marlene Portillo and Half Moon Sports Grill Chef Elbert Simon, features Angus beef patties with choice of locally baked sesame seed or pretzel bun and is served with Half Moon’s famous roasted garlic fries.

Burger enthusiasts who dine at Half Moon weekly during the series and try every burger for 11 consecutive weeks will get their 12th week’s burger for free.

Week 12 is not just any burger… It’s Half Moon’s Eclipse Burger consisting of three half pound Angus beef patties, applewood bacon, cheddar and American cheese, onion strings and A-1 sauce for $18.89.

Also during Week 12, guests can take Half Moon’s Eclipse Burger Challenge. If they finish the entire burger they’ll get a free Eclipse Burger Challenge t-shirt.

12-Week Summer Burger Series includes: 
·       June 1 – 7, The Aloha: 
Grilled pineapple, Hawaiian BBQ sauce & provolone cheese for $11.49
·       June 8 – 14, The Fuego:
Blackened burger patty, chile mayo, bacon wrapped jalapenos & pepper jack cheese for $12.89
·       June 15 – 21, The Mac Attack:
Creamy three cheese macaroni & applewood bacon for $11.89
·       June 22 – 28, The Big Juan:
Chorizo & Angus beef patty, avocado, pico de gallo & pepper jack cheese in a tomato basil tortilla for $11.89
·       June 29 – July 5, The Whiskey: 
Pepper burger featuring onion strings, cheddar cheese, whiskey pepper sauce for $11.49
·       July 6 – 12, The Godfather: 
Italian beef, beer cheese sauce, sweet peppers, hot giardineira for $12.89
·       July 13 – 19, The Brie: 
Braised apples, grilled onions & brie cheese for $12.89
·       July 20 – 26, The Kansas City:
Pulled pork, onion strings & Elbert’s BBQ for $12.49
·       July 27  - Aug. 2, The Little Richie:
Prime rib, Philly cheese sauce, roasted red peppers & grilled onions for $12.89
·       Aug. 3 – 9, The Heart Attack:
Grilled ham, applewood bacon, fried egg & American cheese for $12.49
·       Aug. 10 – 16, The Buffalo: 
Spicy wing sauce, blue cheese spread, cheddar cheese & ranch dressing for $11.49
·       Aug. 17 – 23, The Eclipse Burger Challenge:
Three half pound Angus beef patties, applewood bacon, cheddar and American cheese, onion strings and A-1 sauce for $18.89


Half Moon Sports Grill and Half Moon Windy City Sports Grill are Game Day Central for any sports fans. They’re chock full of HD TVs, state of the art audiovisual system and games on TV with sound every Sunday.

Hours: 11 a.m. to 2 a.m. Monday through Sunday; kitchen open until midnight daily

Central Phoenix Address: 2121 E. Highland Ave., Phoenix

Phone: 602-977-2700

Moon Valley Address: 288 E. Greenway Parkway, Phoenix

Phone: 602-993-6600Web: halfmoonsportsgrill.com


Thursday, May 28, 2015

Cooking Classes in Sedona with Chef Massimo

This summer, Chef Massimo De Francesca of SaltRock Southwest Kitchen in Sedona (located at Kimpton’s Amara Resort & Spa) is hosting a one-of-a-kind, intimate dining series where guests are invited to join him for an afternoon of shopping for ingredients, followed by a cooking class and a three-course luncheon overlooking the red rocks.

On select Sundays in June, July and August, up to 10 guests will cruise over to the local market with Chef Massimo to handpick seasonal ingredients from the Verde Valley and other gourmet items. While shopping, Chef will share insights about each ingredient, as well as cooking tips and tricks.

Once back at the restaurant, guests will work side-by-side with Chef Massimo to help prepare a three-course lunch using the ingredients from the market. It’s a hands-on experience as he prepares seasonal dishes that highlight the flavors of summer. Lunch is then served in the private Meditation Room with breathtaking red rock views. A cocktail pairing will accompany each dish.

Chef Massimo just wrapped up a similar market tour and lunch series that was hugely successful in Scottsdale for his restaurant, Taggia (located at Kimpton’s FireSky Resort & Spa).

Details include:
  • Sundays starting in June through August (June 7, July 12 and August 16).
  • 11:00am – 2:30pm
  • Cruise to the local market.
  • Shop for local ingredients with Chef Massimo.
  • Get hands-on cooking experience.
  • For lunch, guests will make an appetizer, entrée and dessert.
  • Guests will enjoy lunch with views of the red rocks.
  • Paired cocktails will be served with each course.
  • $65 per person for up to 10 guests.
  • Reservations required by calling 928-340-8821
For information on SaltRock, visit www.saltrockkitchen.com.



Friday, May 22, 2015

Tanque Verde Ranch Voted Best Outdoor Wedding Reception Venue in Arizona 

Tanque Verde Ranch has just been recognized by Arizona Bride Magazine as the Best Outdoor Reception Venue in Arizona for the first time. Voted on by over 10,000 readers for the publication’s Best of 2015 list, which features the year’s best wedding vendors, from dresses to custom cakes and photography.

Located on 60,000 acres of diverse landscape, Tanque Verde Ranch offers the perfect location for ranch weddings of all sizes and types. From authentic, Southwestern-styled ceremonies to black tie affairs, the prominent Rincon Mountains encompassed in the surrounding Sonoran Desert create an unforgettable and one-of-a-kind backdrop for weddings. A variety of indoor and outdoor venues are available on-property, accommodating up to 200 guests. Weddings and receptions can be held at various locations including lush green lawns, Western-styled reception halls, intimate outdoor patios, indoor ballrooms and various locations in the desert landscape. Photo opportunities are endless, from sunset kisses in an oversized cacti field, to poses on a dock overlooking the ranch's lake or a bride riding side saddle with the train of the bride's dress flowing behind her. 

Tanque Verde Ranch also had the honor of being nominated for Best Ceremony Venue Best Honeymoon in Arizona and the most coveted award, Top of the Tiara. In addition to providing an unforgettable Outdoor Reception Venue, Tanque Verde Ranch offers all-inclusive, nightly rates which include three daily meals, accommodations and activities like tennis, horseback riding, hiking, fishing and more, the wedding party and guests will be able to bond with one another pre and post wedding. For more information about Tanque Verde Ranch's wedding services and packages, please visit http://www.tanqueverderanch.com/pages/Weddings




Wednesday, May 20, 2015

 Buy 1 Get One 1/2 Off at Remington's

Remington’s Restaurant at The Scottsdale Plaza Resort is providing hungry locals and guests with the opportunity to dine on a dime. Through May 26th, when you purchase one entrée, you will receive the second one half-off, compliments of the chef. If interested in using this deal, the party must inform the server they are interested at the beginning of the meal.  The offer is valid for lunch and dinner.

There must be at least two people to redeem the offer, not valid for groups of 10 or more. Cannot be combined with any other offer or event.

Reservations can be made online at scottsdaleplaza.com/dining/remingtons




Wednesday, May 20, 2015

PHOENIX CITY GRILLE
ANNOUNCES MEMORIAL DAY SPECIALS
All veterans and active duty personnel receive a free lunch on Monday, May 25.

In honor of Memorial Day, Phoenix City Grille (PCG) is offering free lunch for all veterans and active duty personnel from 11 a.m. – 3 p.m. on Monday, May 25.

Choices include any burger, sandwich or salad selection on PCG’s menu including a non-alcoholic beverage (tax and gratuity not included).

Additionally, Executive Chef Rory Hewitt is featuring an Arizona Double Check Ranch grass fed burger with Oaxacan cheese, Diego's best tomatillo salsa, and a fried egg for $15. And mimosas and Bloody Marys will be offered for $5 during lunch.

Phoenix City Grille is a cozy neighborhood tavern and a mainstay of the Madison neighborhood since 1997. Phoenix City Grille is a comfortable place for meeting friends where guests can count on delicious food and an extensive wine list at reasonable prices. 

Hours are Monday from 11 a.m. - 9 p.m., Tuesday – Saturday from 11 a.m. - 10 p.m. and Sunday from 10 a.m. – 9 p.m. and reservations are accepted.

For more information about Phoenix City Grille, call (602) 266-3001 or log onto www.PhoenixCityGrille.com.



Wednesday, May 13, 2015

Celebrate National Wine Day At Salut

Voted Best Wine Bar by AZ Central in their opening year, Salut Kitchen Bar is a clear choice when it comes to selecting places to celebrate National Wine Day. All day long, when you buy a bottle of regular priced wine, you get a bottle of house wine for just $5! Salut houses its very own wine room and offers a generous selection of over 100 fine wines to complement any meal. 

For more information, visit their website at http://www.salutkitchenbar.com/.
Read our write up on Salut!



Wednesday, May 13, 2015

New Chef at T. Cook's

T. Cook’s has hired Todd Allison as Executive Chef. Bringing more than 10 years of luxury culinary experience to Royal Palms Resort and Spa, a Destination Hotel, Chef Allison previously served as Executive Chef at The Inn at Rancho Sante Fe in San Diego. Allison also worked as Executive Chef at a number of restaurants in California including the 350-seat restaurant, Anthology, Hilton Checkers in Downtown Los Angeles and Bollinger’s in Santa Barbara, to name a few.

Chef Allison started his new position last week and will be taking over for Chef Paul McCabe.



Wednesday, May 13, 2015

Scramble Offers Cooking Classes for Youth Featuring Local Producers

Scramble – A Breakfast Joint’s Scottsdale location continues its “Think Global — Eat Local” Junior Edition for 2015, an initiative that kicked off earlier this year given the ongoing demand for local products combined with the popularity of cooking shows for all ages.

The class schedule is as follows:
-         JUNE 3: Cooking with fruit featuring Peddler’s Son Produce
    Kids will learn how to make pancakes and homemade fruit toppings including            brûlée bananas, fresh berries, and apple pecan to name a few.
-         SEPTEMBER 2: Cooking with eggs featuring Hickman’s Family Farms
-         DECEMBER 2: Cooking with fruit featuring Sun Orchard Juicery

The cost is $25 per class. Youths will learn chef skills and cooking techniques, they get to eat what they’ve cooked, and they take home a goodie bag with Scramble water bottles, aprons, samples, coupons and more.

“We developed this series in cooperation with our valued vendors to help teach youths how much fun food can be,” said Danielle Heywood, marketing manager for Scramble. “They’ll be introduced to the basics of cooking and how to get creative with food, along with learning to use healthy, fresh, local ingredients.” 

Classes will be held at Scramble - A Breakfast Joint’s Scottsdale location only, at 6590 N. Scottsdale Road, Scottsdale.

For more details and to register, visit www.azscramble.com



Wednesday, May 6, 2015

Celebrate Mother's Day on High Street

Bring your mom to High Street this May and celebrate the lady who made yain style! They’ve got fabulous options for outdoor and indoor Mother’s Day dining, drinks, gifts and more.

La Bocca Wine Bar & Urban Kitchen is a year-round favorite for wine connoisseurs and epicureans alike. On Sunday nights, La Bocca offers half off wines by the bottle after 6:30pm, making La Bocca the place to celebrate your favorite lady this Mother’s Day. Plus, bring your receipt over to M3V The Nail Bar on Mother’s Day for a FREE wine glass with any service! Treat mom to an exciting ladies day out, and be sure to ask about their special Mother’s Day nail and manicure styles. 

Or, consider awesome Pinspiration Projects or DIY Ideas at Pinspiration, “Where Community Meets Creativity”. They offer bottomless mimosas for mom on May 12th, so stop in with mom for a drink or a bite while you make something delightful this season. You can also check out the brand new Toby Keith’s I Love This Bar, now open here on High Street!

Visit http://www.highstreetaz.com/were-mad-for-moms-on-high-street/ to check out what other fun things are in store.




Tuesday, April 28 2015


Mother's Day at The Cove Trattoria

The Cove Trattoria, a family-owned restaurant located in Scottsdale’s Seville shopping center on the northeast corner of Indian Bend & Scottsdale Road, is planning a special menu for Mother’s Day. 

These delicious a la carte specials will be offered along with their regular menu. 

Fresh Spinach Salad 10
Strawberries, fresh mozzarella, sliced almonds, strawberry vinaigrette

Burrata Caprese 10
Cherry tomatoes, pesto

Soft Shell Crab 22
Creamy lobster sauce, linguini pasta

Seabass Putanesca 25
Pan seared, parmesan risotto

Stuffed Pork Loin 23
Apples, pine nuts, fontina, served with roasted pizziola potatoes

Read our write up!



Tuesday, April 28, 2015

MOTHER’S DAY RESERVATIONS NOW AVAILABLE AT PHOENIX CITY GRILLE
Bring mom to PCG for brunch or dinner on Sunday, May 10 and she’ll also get a complimentary carnation.

This year in celebration of Mother’s Day, all moms who dine at PCG will receive a complimentary carnation. PCG is also offering $5 Mimosa’s and Bloody Mary’s during brunch which is served every Sunday (including Mother’s Day) from 10 a.m. – 3 p.m.

Executive Chef Rory Hewitt’s Sunday brunch and dinner menus incorporate a variety of sumptuous entrees that he rotates on a regular basis utilizing fresh ingredients from local farmers and vendors whenever possible.

Chef Hewitt’s fresh catch on Mother’s Day is a wild Alaskan halibut, Oscar-style, topped with lump crab meat and hollandaise served with grilled asparagus and organic tomatoes for $21 during brunch and $29 during dinner, which is served from 3 – 9 p.m.

Some of Chef Hewitt’s mouthwatering brunch entrées include house favorites like chilaquiles (red or green) featuring yellow corn tortilla strips, choice of salsa verde or guajillo sauce, with black beans, salsa fresca, queso panela and fried egg for $12 and four different kinds of eggs benedict, served with fresh fruit and brunch potatoes, ranging from $10 - $14.

The brunch menu also includes PCG’s house favorites including the ever-popular, award-winning griddle corn cakes (their version of pancakes) with jack cheese and choice of chicken, bacon or ham also served with black beans, brunch potatoes and pure maple syrup for $12.

PCG’s dinner menu features small plates, salads, sandwiches, burgers and sumptuous entrees like cedar planked salmon seasoned with citrus and horseradish accompanied by citrus marinated roasted beet salad and lemon aioli dipping sauce for $23. And a wood grilled center cut grilled beef tenderloin filet with grilled asparagus and horseradish mashed potatoes and cabernet-smoked bacon drizzle for $29.

Complete weekend brunch and dinner menus are available on line. Check out our write up!


Tuesday, April 28, 2015

Nabers Celebrates Cinco de Mayo

Nabers restaurant in Chandler is ready to celebrate Cinco de Mayo with exciting activities on top of amazing food and drink specials. On May 5th, enjoy $3 draft and bottled Mexican beers and plate of three Street Tacos with beans for $6.

The fun continues through the evening with trivia at 7 p.m. and a bags tournament at 9 p.m. Nabers is a place where friends gather! The locally owned establishment focuses on good food, great drinks and fun music throughout the week. They are located at 825 N 54th St., in Chandler.  Read our recent writeup!



Tuesday, April 28 2015



Scottsdale Resort & Conference Center, invites locals to show mom how much she is appreciated this Mother’s Day with an elegant brunch at Palm Court restaurant. On Sunday, May 10, The Scottsdale Resort will present live entertainment by The Ron Jean Duo, and moms will receive a complimentary key chain to honor her on this special day.

The brunch will feature delectable appetizers like Alaskan king crab legs, smoked Scottish salmon, Duncan Farms Dressed Greens, heirloom tomatoes and mozzarella, pickled vegetables, deviled eggs, imported cheeses and smoked meats, and freshly baked breads. A crepe station will offer sweet and savory with shrimp and bay scallops, Florentine, and apple cinnamon raisin crepes. Omelets will be made to order and guests can choose from additional breakfast items like Sonoran eggs benedict. Choice of entrees will include lavender crusted leg of lamb, aged Angus prime rib, baked Atlantic salmon fillet and garlic shrimp, and sugar glazed bone-in ham. End on a sweet note with a variety of delectable desserts like cakes, pies and pastries along with coffee, teas, orange juice, and sparkling wine.

The brunch buffet is $62 for adults, $31 for kids ages 6-12 and free for children five and under. Brunch will be offered from 10 a.m. to 3 p.m., and reservations are highly recommended. Tel: (480) 991-9000.




Thursday, April 23, 2015

A New Dinner Concept Popping-Up in Phoenix This Weekend


PlaceInvaders, A pop-up dining experience in remarkable residential spaces, invades Phoenix for the first time this weekend.  

For their first Phoenix series, they will be "invading" a beautifully restored Central Phoenix home, listed on the National Historic Registry.  The night will include a made from scratch five course menu and unlimited cocktails and wine. 

Tickets for this event can be purchased at: http://www.eventbrite.com/e/placeinvaders-phoenix-tickets-16536990584 

To recieve 20% discount off ticket prices please use the code: FHG






Friday, April 17, 2015

Two Chefs, One Restaurant 
Chefs Gio Osso & Mel Mecinas at Talavera
April 19, 2015 



Amuse
Truffled carne cruda porcini / quail egg / toast
Ahi tuna ravioli dungeness crab / chorizo oil
Chefs collaboration
First
Seared Scallops
peperonata / calabrian chile paint / pine nut butter
Gio Osso
Second
Olive Oil Poached Alaskan Halibut
sweetbread / maine lobster / fava beans / morel
Mel Mecinas
Entree
Colorado Spring Lamb
fresh ceci & marcona / pimenton / caramelized piquillo / sherry
Gio Osso
Dessert
Chocolate Guanduja Cake
praline budino / babarisco raspberry jam
Lance Whipple

For information or to make reservations for a Monthly Mashup dinner or the series, please call Restaurant Reservations at (480) 513-5085.




Thursday, April 9, 2015


Scottsdale Resort & Conference Center, A Destination Hotel Introducing New Culinary Concepts in September 


Scottsdale Resort & Conference Center, A Destination Hotel is embarking on a $9 million multi-phase renovation on July 1 along with a name change and rebranding of the property. In September, the property will be unveiled as The Scottsdale Resort at McCormick Ranch, A Destination Hotel, and we will introduce locals and guests to a new restaurant and bar, transformed pool area, additional outdoor meeting and event space, and enhanced guest rooms.

New Culinary Concepts
Sangria’s Lounge is currently the place for groups and leisure travelers to enjoy drinks and small bites in a comfortable, casual bar atmosphere while watching sports or playing a game of billiards. During the summer, the restaurant will be completely remodeled and boast communal dining, an open-air kitchen, and updated furnishings. The new restaurant will feature a new culinary concept and menu influenced by the Western United States for lunch and dinner. The resort’s Executive Chef Rick Dupere will oversee the new culinary outlet.

In the middle of the current lobby, The Scottsdale Resort will debut a new lobby bar serving as an extension of the restaurant, the perfect gathering place for visitors and locals anytime of the day. The bar will serve local coffee, freshly squeezed juices, and light breakfast options and snacks in the morning and afternoon. Guests will enjoy craft beers and wines on tap with live entertainment during the afternoon and evenings along with delectable bites from the restaurant. New bar seating at the lobby windows overlooking McCormick Ranch Golf Club will provide unparalleled views of the rolling fairways.

Well-known by locals and repeat guests, Palm Court Restaurant is a AAA Four Diamond restaurant that boasts dramatic second-story views of Camelback Mountain and the golf course. After the renovation, Palm Court will offer breakfast, Sunday brunch and host special events, such as holiday brunches. Meeting attendees and groups will enjoy this restaurant for conference dining and events.




Thursday, April 9, 2015

Chefs Massimo De Francesca and Michael Rusconi to host Italian Dinner Series.

Two well known Italian chefs are joining forces this spring and summer for a delicious endeavor. Chefs Michael Rusconi of Rusconi’s American Kitchen and Massimo De Francesca of Taggia at FireSky Resort and Spa are hosting two unique dinners sure to please every palate. 

In April, De Francesca and Rusconi will create an Italian menu with modern twists at Rusconi’s Kitchen. In June, these two chefs will pay homage to red sauce and chianti at Taggia

Modern Italian Monday
Monday, April 20
Rusconi’s American Kitchen
10637 North Tatum Blvd
6:00 p.m.
$70/PP++, 5 courses, paired with wine
Reservations at 480-483-0009

Throwback Italian Thursday
Thursday, June 25
Taggia at FireSky Resort and Spa
4925 North Scottsdale Road
6 pm
$70/PP++, 5 courses paired with wine
Reservations at 480-424-6095

Menus will be available at www.rusconiskitchen.com and www.taggiascottsdale.com very soon. Early reservations are recommended as space is limited and these dinners will sell out.



  Thursday, April 9, 2015

Celebrate National Grilled Cheese Month With a Contest from Sauce Pizza & Wine


Sauce Pizza & Wine is hosting a BYO (build your own) Grilled Cheese promotion to celebrate National Grilled Cheese Month.

Guests will have the chance to submit their original grilled cheese recipe either in-store or on Facebook. Sauce will feature the winning recipe in-store for the month of May and donate $1 from each grilled cheese sold to a charity of the winner's choice.

Winner will be chosen by the Executive Chef based on taste, flavor, cost and creativity. Entries must be received on-line or in-store by midnight PDT April 18th. The winner will be notified via email or Facebook message.



Thursday, April 9, 2015


Sanctuary on Camelback Mountain Is Hosting A Wine Dinner
On Wednesday, April 15, Sanctuary on Camelback Mountain will host an evening of wine, food and fun alongside JUSTIN Winery of Paso Robles, California.

Throughout the event, guests will enjoy a savory menu, which will feature Hawaiian Snapper Crudo, Ricotta Gnocchi, Roasted Pork Belly, Peppercorn-Crusted Prime New York Strip, and Blackberry Key Lime Parfait with White Chocolate.

Each dish will be complemented by a JUSTIN wine, and the winery’s founder, Justin Baldwin, will be on-hand to offer insight into the selected wines and his vineyard. The four-course dinner begins at 6:30 p.m. and is $105 per person, excluding taxes and gratuity. Reservations can be made by calling 855-245-2051.



Friday, March 27, 2015

Arizona Culinary Hall of Fame is Monday, March 30th



 Prepare yourself for a new flavor of ceremony at this year’s Arizona Culinary Hall of Fame, presented by the Scottsdale Culinary Festivall and the Scottsdale League for the Arts. Unlike previous celebrations of the Grand Canyon state’s culinary masters, this year’s tickets will be available to the general public for $25. Tickets can be purchased at http://tinyurl.com/lbcwf3o.

The star-studded soiree will be hosted by TaraHitchcock and held at Scottsdale’s premier entertainment venue, Livewire AZ. Photos of Arizona’s culinary legends will light up the 25-foot HD diagonal video wall, while the names of this year’s nominees will carousel on the mezzanine’s sweeping LED screen.

The ceremony will recognize 2015’s best chef, restaurateur, and beverage master. All of last year’s recipients (Joe Johnston of The Farm at Agritopia, Joe's Real BBQ and Joe's Farm Grill; Craig DeMarco & Lauren Ettinger Bailey of Upward Projects; Aaron Chamberlin of St Francis and Phoenix Public Market Cafe and Micah Olson of Bar Crudo) will present the award to 2015’s culinary tastemakers.

What’s more, small bites will be provided by some of the 2014 Culinary Hall of Fame recipients for those in attendance.

Also as part of this year’s event, the late Glenn Humphrey, an icon in the culinary world in Phoenix, will be recognized with the Lifetime Achievement Award presented to his family in memory of his achievements in the culinary landscape of Arizona. Judith Wolf, a leader in childhood arts education and director of arts programs at Young Arts Arizona, will receive this year’s Alex Simon Award.

Along with their induction into the Arizona Culinary Hall of Fame, winners will be presented with their own Ed Mell-designed trophy that has been given to each inductee over the 24-year history, and $500 will be donated to the charitable organization of their choosing.




Friday, March 27, 2015

THE FOURTH ANNUAL AZ WINE & DINE
RETURNS TO SCOTTSDALE QUARTER ON APRIL 2, 2015:
The Valley’s stars of the culinary scene will gather at the hip, urban setting of Scottsdale Quarter, for a high-energy and upscale celebration of food and wine, at the fourth annual AZ Wine & Dine, hosted by the Arizona Lodging & Tourism Association, Thursday, April 2, from 5:00-8:00 pm.
Early bird pricing is being offered again this year:
Through March 31:  $65
April 1 and AT THE DOOR:  $75
AZ Wine & Dine is not just a food fest; it’s a FOODIE FEST, as it boasts 19 of the Valley’s top resort and hotel restaurants, plus several Scottsdale Quarter favorites and a stellar selection of wines, provided by Young’s Market Company and craft beer, provided by Hensley Beverage Company. Each restaurant booth features a winery offering at least two different varietals that are beautifully paired with the delectable dishes, providing a perfect opportunity to discover new flavors and new favorites.
Attendees can anticipate enjoying the following:
Alto ristorante e bar, Hyatt Regency Scottsdale at Gainey Ranch:  1) House-made lamb meatballs, fava beans, shaved Pecorino, morel mushrooms and pistachios
2) Strawberry cheesecake tart
Arizona Grand Resort & Spa1) Seared scallop, chorizo risotto, cherry balsamic gaujillo reduction
2) Caramel banana crunch torte
The Boulders, a Waldorf Astoria Resort1) Braised pork belly, blue corn waffle, gooseberry jam
2) Aleppo pepper spiced shrimp, charred corn, chorizo risotto, citrus fennel salad
Brio Tuscan Grille:  1) Spicy shrimp with black pepper cream sauce over an olive oil toast point
2) Fresh mozzarella and grape tomato Caprese  skewer with  balsamic reduction and fresh basil
deseo, The Westin Kierland Resort & Spa:  1) Bay scallops topped with plantain "fufu", plantain chip, Aji Amarillo-pineapple chimichurri
2) Pork belly with malangon, pickled cabbage, guava glaze
District American Kitchen & Wine Bar, Sheraton Phoenix Downtown Hotel:  1) Duck confit quesadilla
2.  Blueberry Citrus Tarragon Freezies
DoubleTree Resort by Hilton Paradise Valley – Scottsdale:  1) En Fuego slider burger with smoked cheddar cheese and Sriracha ketchup
2) Mini Doubletree cookie bites
Il Terrazzo, The Phoenician:   Jersey ricotta agnolotti, pimiento & squash salpicon, Parmigiano-Reggianno, Genovese basil, romesco, charred lemon crema
Renaissance Phoenix Downtown Hotel:  Kohlrabi cutlet, sautéed greens, pea tendrils, Pimm’s Cup vinaigrette
SOL Cocina:   Fresh fish marinated in anchiote, cilantro and lime; grilled and topped with avocado-cilantro sauce, salsa Quezada, green cabbage and pineapple-cucumber salsa
Talavera, Four Seasons Resort Scottsdale at Troon North1) Wagyu Short Rib Ravioli, fricassee of Maine lobster
2) Cheesecake panna cotta, roasted rhubarb
Tanzy:  Pork tenderloin with caramelized Brussel sprouts, fennel bulb, spiced Fuji apples, whole grain mustard emulsion
Top of the Rock, Marriot Phoenix Tempe at The Buttes:  1) Crispy chicken liver, creamed hominy, poultry caramel and cured egg yolks
2) Granola cookie, blood oranges, pistachios and chocolate
Toro Latin Restaurant & Rum Bar, Fairmont Scottsdale Princess:  1) Spanish ham croquettes: Chinese mustard, Emmental, chipotle, salsa criolla
2) Tuna Nikkei Ceviche: white soy, avocado, nori, sesame
3) Pumpkin picarones: pumpkin doughnuts, Tahitian anglaise
 
For libations, attendees will be some of the first in the Valley to sample Oculto, Anheuser Busch’s new tequila flavored beer, infused with blue agave for a bright citrus flavor that delivers a smooth, bold taste. The bottle packaging is decorated with multiple crown graphics, hidden messages and skulls that are revealed when the beer gets cold.
Additionally, a glass of Blanc de Bleu, the "World's First Blue" sparkling wine will be offered to each guest as they enter the event.  100% premium California chardonnay with an added hint of blueberry, this delicate Tiffany blue sparkling wine is perfect for memorable celebrations, such as AZ Wine & Dine! 
The intimate Scottsdale Quarter venue lends itself to a decidedly fashionable and festive party, with the entertainment provided by Shining Star Band and a silent auction offering amazing deals on vacation getaways and gift certificates from Scottsdale Quarter’s eclectically rich mix of specialty shops. Plus it’s a party with a cause, as much of the proceeds benefit the educational efforts of the Arizona Lodging & Tourism Association.

Event Details:
Thursday, April 2, 2015
5:00 p.m. – 8:00 p.m.
Scottsdale Quarter (Scottsdale Road and Greenway)
 15037 North Scottsdale Road
*No one under 21 years of age will be admitted
AZ Wine & Dine will be held rain or shine.
Twitter: @azwineanddine
Facebook: AZ Wine & Dine
For ticket inquiries, contact Arizona Lodging & Tourism Association: (602) 604-0729


Tuesday, March 24, 2015


Greasewood Flat, an Arizona Icon, is riding off into the sunset. Their last day of operation is March 31st. Local auction company, Sam Auctions, is inviting the public down to own a piece of the wild west on Saturday, April 11th. Greasewood Flat will sell many of the rustic treasures from one of the “oldest, quirkiest and most classic bars” in America.

You will also have a chance to win money from the famed “money room”, which is rumored to have more than $5,000 in signed dollar bills hanging from the ceiling, by purchasing a raffle ticket. Raffle tickets are $1 each and proceeds for the raffle will benefit Phoenix Children’s Hospital.

The event on April 11th is from 10 a.m. to 6 p.m. More information is below:

When: Saturday April 11, 2015
             10:00am – 6:00 pm
Where: 27375 N. Alma School Parkway
              Scottsdale, AZ 85262
Organized by: SAM Auctions
Register to bid: samauctions.com

Greasewood Flat began life as an old bunkhouse building in the middle of the sprawling DC Ranch which ranged over thousands of acres of Sonoran Desert in the late 1800’s. Over the last century this desert has developed into one of the most affluent areas of Scottsdale, AZ. Since then Greasewood has grown into one of the last bastions of Old West Scottsdale, with its outdoor dance floor, corrals full of burros, rustic wagons, fire pits, and cast of characters all contributing to an atmosphere that compels you to kick up your heels and toss back a cold one.



Tuesday, March 24, 2015


Easter Brunch at L’Auberge Restaurant on Oak Creek In Sedona, AZ
For those looking to delight in an Easter brunch the entire family can enjoy, L'Auberge de Sedona is hosting their Easter Brunch, on Sunday April 5th. Beginning at 9 a.m until 2 p.m., the brunch will feature a carving station, breakfast fare, savory hot entrees, soups, cold seafood, salads and dessert stations. 
Executive Chef Rochelle Daniel designed to menu to ensure there is something for everybody — with delectables such as Rosemary Glazed Prime Rib, Eggs Benedict, Atlantic Salmon, Heirloom Tomato Bisque, Cocktail Shrimp, Oysters, Mussels, Bay Scallop Ceviche, Kale Salad, and Lemon Coconut Bunny Tails. 
Brunch is $65 for adults and $35 for kids. Guests can also indulge in unlimited Mimosas and Bloody Marys for an additional $20 per person. A more detailed menu selection can be seen here.


Friday, March 20, 2015



It’s hard to believe that Easter is just a few weeks away! Scottsdale Resort & Conference Center, A Destination Hotel will host Easter festivities for the whole family, including a gourmet brunch along with visits from the Easter Bunny, a petting zoo, balloon artist and live entertainment, on Sunday, April 5. The Easter Bunny will begin greeting guests at 10 a.m. in the resort lobby, and the balloon artists and petting zoo will be available from 11 a.m. to 3 p.m. in the courtyard. The Easter festivities are complimentary for brunch and resort guests.

Scottsdale Resort’s Palm Court restaurant will present live entertainment and a delicious Easter brunch featuring delectable appetizers like poached Oregon Bay shrimp, Alaskan king crab legs, smoked Scottish salmon, a variety of salads, imported cheeses and smoked meats, and assorted sushi. A crepe station will offer sweet and savory with shrimp and bay scallops, Florentine, and apple cinnamon raisin crepes. In addition to omelets made to order and breakfast items like Belgian waffles with strawberries and whipped cream, guests can choose from entrees such as lavender crusted leg of lamb, aged Angus prime rib, tarragon lobster cakes and sugar glazed bone-in ham.

End on a sweet note with a variety of delectable desserts like cakes, pies and pastries along with coffee, teas, orange juice, and sparkling wine. Attached is the full menu. The brunch buffet is $62 for adults, $31 for kids ages 6-12 and free for children five and under. Brunch will be offered from 10 a.m. to 3 p.m., and reservations are highly recommended.



Tuesday,March 17, 2015



ARIZONA STRONGHOLD VINEYARD JOINS REMINGTON’S FOR A WINE PAIRING DINNER
Remington’s Restaurant & Lounge at The Scottsdale Plaza Resort is proud to present a Winemaker Dinner in collaboration with Rodney Strong Vineyards on Friday, April 10th.

The occasion calls for a deliciously unique spring menu created by Remington’s Chef Steven Fowler and his culinary associates. The welcome reception begins at 6:30pm and dinner will commence at 7:00pm.

Hosts from the Rodney Strong Vineyard will guide guests through a delectable 4-course wine pairing menu that is sure to astound your palate.

The inspired four course menu will include:
Passed hors d’oeuvres with Charlotte’s Home Sauvignon Blanc

First Pour Chalk Hill Chardonnay - Paired with Scallop Crudo with chilled blistered tomato, honey roasted cashews, sweet corn consommé and micro basil

Second Pour Davis Bynum Pinot Noir - Paired with Broiled Bone Marrow with grilled focaccia, fine herbs and tart cherry mustard

Third Pour Symmetry Meritage and Reserve Cabernet Sauvignon – Paired with Braised Lamb Shank Ragout with heirloom tomatoes, red pearl onions, wild mushrooms, red pepper polenta and spinach ricotta gnudi

Fourth Pour A True Gentleman’s Port – Paired with Dark Chocolate and Chili Caramel with a dark chocolate dome, dark chocolate cake, candied hazelnut, rosemary and cambozola essence and warm chili caramel

The cost is $75.00 per person, plus tax and 20% gratuity.  To make your reservations, call Remington’s Restaurant & Lounge at 480-951-5135 or email RodneyStrong@scottsdaleplaza.com.





Saturday, March 14, 2015


Sanctuary on Camelback Mountain to Host Easter Egg Hunt and Celebratory Brunch

The Sanctuary experience is full of unexpected surprises, from catching sight of a hummingbird while dining on elements’ deck to finding a transformative moment in the meditation garden of the Sanctuary Spa. This Easter Sunday, April 5, hidden treasures will be plentiful at Sanctuary on Camelback Mountain, thanks to its annual Egg Hunt and delectable Easter feast by Executive Chef Beau MacMillan.

The resort’s Sunset Lawn Garden will become an early morning playground for resort guests, with a hunt for hidden eggs and treats commencing at 8:30 a.m. Thereafter guests and locals are invited to a four course prix-fixe Easter Brunch at elements restaurant or an Easter Brunch Buffet in The Views Ballroom, both affording sweeping views of Paradise Valley and the resort’s namesake Camelback Mountain.

The prix-fixe Easter Brunch at elements, offered from 10:30 a.m. to 2:30 p.m., is $80 per person or $90 with sparkling wine ($25 for children ages 6-12), plus tax, gratuity and beverages. The menu (available in full here) includes an amuse of Maine Lobster Bisque with cognac and tarragon crème and a choice of beginnings like Foie Gras Sticky Bun with toasted pecans, tokaji jelly and black truffle, and Baked Oysters Dynamite with bloomside spinach, Dungeness crab, Chinese sausage and sesame sauce. Entrée choices include BBQ Shrimp n’ Grits with Anson

Mills cheddar grits, fried egg, chorizo broth and tomato jam, Korean Fried Chicken with bacon waffle, banh mi pickles, and red dragon sauce, and Lobster Benedict with poached eggs, shaved ham, toasted English muffin, and lobster hollandaise, among other options. Desserts choices are equally decadent, including Strawberry Shortcake and Liquid Center Chocolate Torte.

Easter Brunch Buffet in The Views, offered 10 a.m. – 2 p.m., is $65 per person ($20 for children ages 6-12) plus tax, gratuity and beverages. The buffet menu (available in full here) features glorious spreads including artisanal bread, cheese and dessert displays, an omelet station, a carving board with Roasted Easter Ham with pineapple sticky glaze and fresh biscuits as well as Mustard Herb Crusted Leg of Lamb with rosemary and garlic jus. These are complemented by scrumptious plates including Orecchiette Pasta with Lobster, Shrimp and Crab, Cognac Bananas Foster French Toast with chantilly crème and rum caramel, and Pan Seared Salmonwith organic spinach, capers and lemon, among others.

Reservations are required for both Easter events. Please call 480-948-2100.


Friday, March 13, 2015

EASTER BRUNCH RESERVATIONS NOW AVAILABLE AT PHOENIX CITY GRILLE

Phoenix City Grille is now taking reservations for Easter Sunday Brunch on April 5.

Served every Sunday from 10 a.m. – 3 p.m. (including Easter), Executive Chef Rory Hewitt’s Sunday brunch menu incorporates a variety of sumptuous entrees that he rotates on a regular basis utilizing fresh ingredients from local farmers and vendors whenever possible.

Some of Chef Hewitt’s mouthwatering entrées include house favorites like chilaquiles (red or green) featuring yellow corn tortilla strips, choice of salsa verde or guajillo sauce, with black beans, salsa fresca, queso panela and fried egg for $12 as well as his beef machaca tostadas served on crispy corn tortillas with scrambled eggs, shredded jack cheese and cheddar cheeses with fresh salsa and house pinto beans also for $10.

The menu also includes Phoenix City Grille’s house favorites including the ever-popular, award-winning griddle corn cakes (their version of pancakes) with jack cheese and choice of chicken, bacon or ham also served with black beans, brunch potatoes and pure maple syrup for $12.

Four different kinds of eggs benedict, served with fresh fruit and brunch potatoes, are also featured on the menu including grilled ham benedict served on toasted English muffins with traditional hollandaise for $10, pork tenderloin benedict served on griddled cornbread and topped with chipotle hollandaise for $12, beef tenderloin benedict served on toasted English muffins topped with chipotle hollandaise for $14 and veggie benedict served on toasted English muffins for $11.

Many other items are featured, including options for those who enjoy brunch on the lighter side like a crust less quiche served with seasonal greens, tomatoes and English cucumbers in a soy vinaigrette for $8 as well as the fresh catch of the day (price varies).

A complete weekend brunch menu is available on line and via a downloadable PDF at www.phoenixcitygrille.com. Reservations for Easter Brunch are highly recommended by calling (602) 266-3001.




Friday, March 13, 2015

Three Fun Ways to Celebrate Easter at The Wigwam

Breakfast with the Easter Bunny and Friends - Litchfield¹s at The Wigwam
On Saturday, April 4 from 8-11 a.m., the Easter Bunny is hopping over to The Wigwam Ballroom for a gourmet breakfast. Guests can join him and all his friends to kick off the day right with menu highlights including an Omelet Station, Mini Waffles, and Pancakes filled with M&M's, bananas and strawberries. Guests are encouraged to bring their camera to capture the special moment with their family and the Easter Bunny. Each child will receive a special egg from the Easter Bunny himself. The entire breakfast menu is available upon request. The event is $25 per person for adults and $15 for children ages 3-12. Prices include tax & gratuity. Children under 3 complimentary. 

The Wigwam's Egg Roll & Easter Festival - Wigwam Front Lawn
Paul Horton from CBS 5 will be the host to The Wigwam's 5th Annual Egg Roll & Easter Festival on Saturday, April 4 from 8:30 a.m. - noon at Wigwam Front Lawn. The Wigwam will be partnering with Hickman¹s Family Farms and Hilgers Pediatric Dentistry and Orthodontics for a fun-filled family event. Guests who arrive at 8:30 a.m. will see the official arrival of the Easter Bunny via helicopter. Family-friendly activities will include Easter Egg Roll, Chic-Lit Reading Corner, Easter Egg Hunt, Face Painting, Egg Decorating & Crafts, Hilgers Eggspress Train Rides, Easter Outfit Competition, and much more. 

Easter Sunday Brunch - Litchfield¹s and The Wigwam Ballroom
On Sunday, April 5 from 9 a.m.- 2 p.m. in Litchfield¹s and The Wigwam Ballroom, guests can enjoy special Easter Day Brunch celebrations featuring delicious fresh salad assortments, selections of cheese and fruit displays, savory omelet and carving stations, tasty entrées, comforting favorites, pastries, assorted breads and a decadent dessert display to complete the meal. Menu highlights include Maple Peppercorn Glazed Ham, Carved Herb-Crusted Prime Rib, Fresh Pancakes, and more. The entire menu is included below. The brunch is $45 for adults and $20 for children ages 3-12. Prices subject to tax & gratuity. For reservations, please call 623-935-3811.



Thursday, March 12, 2015

Celebrate National Pet Day, Saturday, April 11th at #DistritoDogDays

Treat your canine companion to an extra-special Saturday with a leisurely lunch or late afternoon nosh on the patio of Distrito at The Saguaro hotel, on Saturday, April 11, from 11 a.m. to 5 p.m., for National Pet Day. Sponsored by the Animal Miracle Foundation to celebrate the joy pets bring into our lives, National Pet Day was also designed to create awareness about the plight of animals in shelters and to help them find forever homes.

In support of the slogan, “Adopt. Don’t Shop,” the Arizona Animal Welfare League & SPCA will be at Distrito from 11 a.m. – 3 p.m. with pets ready to be adopted.

Always a dog-friendly patio, perfectly situated adjacent to the Scottsdale Civic Center Mall and the beautiful Marshall Garden, every pooch will feel like a top dog with Distrito’s special pet menu, featuring lamb and rice dishes and pastry dog treats.

Chateau La Paws, a new wine brand located in the heart of the wine-growing region of Central California will be featured as well. Inspired by their love for dogs, the winemakers wanted to create a brand that would not only taste great as an affordable everyday wine, but give back to a cause that is close to their hearts—no kill shelters. In 2015 Chateau La Paws & Diageo Chateau & Estates are donating $100,000 to North Shore Animal League America, the world’s largest no-kill animal and rescue and adoption agency. Additionally, Distrito will donate much of the proceeds from the Chateau La Paws’ sales to the Arizona Animal Welfare League & SPCA.

#DistritoDogDays Contest
A picture is worth a thousand words, so snap a pic of your pup loving life on the Distrito patio and tag Distrito in instagram(@distritoaz) or Facebook with #DistritoDogDays beginning April 1- April 12th. The most "likes" wins a night stay at The Saguaro and dinner for two at Distrito.

4000 North Drinkwater Blvd,
Scottsdale, AZ 85251
480-970-4444



Wednesday, March 11, 2015



Local Restaurant Shaves Heads for Kids Cancer

Thirsty Lion Gastropub & Grill, along with Arizona United, is helping St. Baldrick’s raise money for kids with cancer by asking the public to nominate those they know to shave their heads.

St. Baldrick’s is a childhood cancer charity funding the most promising research to help find cures for kids with cancer. Its head shaving event is a fun way to bring awareness to a very serious issue.


People can donate by visiting www.stbaldricks.org/events/thirstyliontempe2015 or, on Saturday, March 14th, from 2 p.m. to 4 p.m., Thirsty Lion in Tempe will be taking donations and shaving people’s heads.




Friday, March 6, 2015

PHOENIX CITY GRILLE ANNOUNCES SCOTCH TASTING EVENT 
FEATURING LOCAL SCOTCH EXPERT KEN HARTZLER


Phoenix City Grille (PCG) announces an educational and fun adventure for those that know scotch as well as those that are just taking that first step.Guests will journey through the various regions of Scotland to explore the wonders of single malt scotch led by Local Scotch Expert, Ken Hartzler.

He will also share with guests how scotch is created, what makes it so unique and how to best enjoy it.Throughout the evening, guests will sample a variety of scotch from each region along with delicious light food pairings to enhance their flavor experience.

WHEN: 6 p.m. on Tuesday, March 31
WHERE: Phoenix City Grille, 5816 N. 16th Street, Phoenix
PRICE: $30 per person (including tax and gratuity)
Includes six scotch samples paired with six light bites

Seating is limited. Reservations are required in advance by calling (602) 266-3001 or emailing email@phoenixcitygrille.com.





Wednesday, March 4, 2014

MIX IT UP WITH MONTHLY MASHUP SERIES AT TALAVERA
AT FOUR SEASONS RESORT SCOTTSDALE AT TROON NORTH
Talavera Welcomes Guest Chefs for Nights of Culinary Creativity


Two chefs, one kitchen.  Enjoy an entirely new restaurant concept for one night only at the new Monthly Mashup series at Talavera at Four Seasons Resort Scottsdale at Troon North.  One local chef will step out of their kitchen – and into the kitchen of Executive Chef Mel Mecinas to join forces for an unpredictable night of culinary fun.

The series begins on Sunday, March 22, with popular local restaurant SumoMaya, and Executive Chef Matt Zdeb.  On Sunday, April 19, Talavera will welcome Executive Chef Gio Osso and his award-winning restaurant Virtù Honest Craft.  Executive Chef Christopher Gross will bring Crush Lounge to Talavera for the May mashup, serving a unique menu to guests on Sunday, May 17.   The series will continue throughout the summer months, featuring these popular restaurants: Barrio Café, June 14; Beckett’s Table, July 19; and Crudo, Aug. 23.

Each evening will feature a four-course tasting menu, with highlights from each chef’s culinary concept.  The chefs will join forces for a specialty amuse course to start the culinary journey.  The cost for each event in the series is $95 per person, not inclusive of tax and gratuity.

For information or to make reservations for a Monthly Mashup dinner or the series, please call Restaurant Reservations at (480) 513-5085.  




Monday, March 2, 2015

The Refuge Adds Cocktails and New Food to Menu

The Refuge, a café located in Central Phoenix, is expanding its food selection and adding cocktails to the menu.  The Refuge is open daily and serves breakfast, lunch and light fare and cocktails in the evening. 
The new food offerings include:
· B.A.T. - Bacon, Arugula and Tomato Sandwich made with homemade aioli and served with a choice of side salad, chips and salsa or homemade soup, $6.50.

· Cheese Quesadilla served with a choice of side salad, chips and salsa or homemade soup, $5.50.

· Tapas Menu now includes options for one, two, three or four people and ranges from $9.00 to $28.00. Boards include meat and cheese options, veggies and bread.

· Waffle Wednesday for $5.50 from 7 to 11:30 a.m.

· French Toast Friday’s for $6.50 from 7 to 11:30 a.m.

· Homemade Crepes every Saturday morning from 8:30 to 11:30 a.m., featuring one sweet and one savory each week for $5.50.

· Chorizo Sunday featuring a different breakfast special each week, such as a Chorizo breakfast burrito.


New cocktails feature Arizona liquors whenever possible and include:
· The Refuge Refreshers made with Titos Vodka, soda and your choice of homemade Simple Syrups (Strawberry, Blueberry, Blackberry, Raspberry, Orange, Lavender and Tai Basil), $6.50.

· The Melrose Cooler made with Titos Vodka, Homemade Lemonade, Seasonal Simple Syrup and Orange Wedges, $6.50.

· The AZ RumSet made with Pineapple and Orange Juice, Rum and a Grenadine Float, $6.00.

· Agave Nectar Margaritas made with Fresh Lime Juice and Cruz Tequila, $6.50.

· A Single Malt Isle 16 year old Scotch, $15.00 a shot.

· Well Drinks are available $5.50.

· Mini pitchers of beer are available for $8.00 during happy hour.


Happy Hour is from 3 p.m. to close daily and features $4 draft beers, $5 glasses of wine, $5 well drinks and $1 off spinach dip and hummus plates.

Catering is also available for in-house events of pick up only. To learn more, email jstrawn@therefugeaz.com.



Thursday, February 12, 2015


Scramble – A Breakfast Joint Launches “Think Global – Eat Local” Junior
Edition, With Cooking Classes for Youth Featuring Local Producers
Farmers, artisan purveyors take the spotlight with quarterly hands-on events
Given the ongoing demand for local products combined with the popularity of cooking shows for all ages, Scramble – A Breakfast Joint’s Scottsdale location is launching “Think Global — Eat Local” Junior Edition for 2015.

“Think Global — Eat Local” Junior Edition will include:
-         Quarterly cooking classes for youths ages 6 to 16 from 7 to 8:30 p.m. on the first Wednesday of four months in 2015: March 4, June 3, September 2 and December 2. Executive Chef Rick Moses at Scramble Scottsdale will teach the hands-on classes; youths must be accompanied by an adult.
-         A quarterly vendor spotlight on the farm or producer supplying the main ingredients for each of the classes.
Classes will be held:
-         MARCH 4: Cooking with bread featuring Strictly from Scratch; this first event will include how to use an entire French baguette in French toast and bread pudding
-         JUNE 3: Cooking with vegetables featuring Peddler’s Son Produce
-         SEPTEMBER 2: Cooking with eggs featuring Hickman’s Family Farms
-         DECEMBER 2: Cooking with fruit featuring Sun Orchard Juicery
The cost is $25 per class or $80 for all four, and classes are transferable. Youths will learn chef skills and cooking techniques, they get to eat what they’ve cooked, and they take home a goodie bag with Scramble water bottles, aprons, samples, coupons and more.

“We developed this series in cooperation with our valued vendors to help teach youths how much fun food can be,” said Danielle Heywood, marketing manager for Scramble. “They’ll be introduced to the basics of cooking and how to get creative with food, along with learning to use healthy, fresh, local ingredients.” 

Classes will be held at Scramble - A Breakfast Joint’s Scottsdale location only, at 6590 N. Scottsdale Road, Scottsdale. For more details and to register, visit www.azscramble.com



Thursday,February 5, 2015

EAT YOUR WAY THROUGH COOKING LESSONS WITH CHEF ANDY JAURIGUE
Join Starfire Golf Club’s Executive Chef Andy Jaurigue for a series of short cooking classes demonstrating easy and delicious comfort food recipes that anyone can learn to make followed by a three-course dinner

This Spring, Starfire Golf Club invites you on a culinary adventure. The 2015 Chef Dinner Series is certain to be a memorable event. Executive Chef Andy Jaurigue will show you how to prepare his menu items just before you sit down to taste them in a three-course meal. Dinners will be held on the following Thursdays: February 19th and March 19th. Each dinner will feature unique menus that display Chef Jaurigue’s most inspired dishes.

The February dinner menu will exhibit two delightful appetizers: Belgian endive and roasted marinated vegetables or roasted pear, Goat Cheese and crisp pancetta flatbread. The Entrée features tender grilled skirt steak in chimichurri sauce, leek and sweet potato hash with charred herbed cherry tomatoes. The evenings desert is sure to make you feel all nice and toasty with warm apple cobbler topped by vanilla ice cream.

For the final meal of the series, the appetizer selections include a choice of fresh Brie and fresh apricot bruschetta or lean proscuitto and juicy melon droppers. The evenings entrée provides flaky lemon herb cod served with shallots and green beans alongside three cheese gratin potatoes. Be sure to save room for a savory strawberry shortcake.

All events will start at 6pm. The evening admission is only $39 per person plus tax and tip. The price includes the Chef’s Demonstration, three-course dinner and two glasses of wine, beer or cocktails of your choice. To sign up for the 2015 Dinner Series please contact Starfire Golf Club by telephone at 480.948.6000.



Thursday, February 5, 2015

T. Cook’s  Executive Chef Paul McCabe is relocating

Renowned Executive Chef Paul McCabe has been promoted to lead the culinary direction for Town & Country Resort & Conference Center in San Diego, the largest property in Destination Hotel’s portfolio. Therefore, he and his family will be moving to San Diego in May.

Destination Hotels and Chef McCabe are currently seeking a new executive chef for Royal Palms and T. Cook’s and recently opened the application process. Chef McCabe will stay on through the transition and Chef de Cuisine George Morris, who has worked alongside McCabe, will continue in his role.

For nearly two decades, T. Cook’s has been widely considered as one of the most celebrated restaurants in the Valley. The restaurant explores Northern Mediterranean-inspired cuisine and embraces the principles of fresh, seasonal, local, ingredient-driven cooking.




Wednesday, February 4, 2015

Valentine's Dinner At Scottsdale Resort

Scottsdale Resort invites Valley couples to celebrate Valentine’s Day with a romantic dinner at Palm Court restaurant featuring a progressive American menu.

On February 14, diners can enjoy a three-course meal for $75 per person ($98 with wine pairings) featuring a choice of a tantalizing beef tenderloin or sea bass entrée, served with delectable sides and dessert options, prepared by Chef Ray Anderson. Guests can enjoy outdoor seating with beautiful views of McCormick Ranch Golf Club and Camelback Mountain, or intimate seating indoors with live music.



Wednesday, February 4, 2015

Celebrate Valentine’s Day at The Refuge

Bring your sweetheart to The Refuge, a local coffee shop and wine bar in Central Phoenix, for Valentine’s Day.  The Refuge will be serving homemade crepes from 8:30 to 11:30 a.m., including a sweet and savory option. Guests can choose from a roasted veggies, goat cheese and over easy eggs or a chocolate and strawberry crepe for $5.50.  Mimosas will also be available for $5.50.  In the afternoon and evening, The Refuge will be offering a bottle of house wine and two bruschettas for $20, from 3 p.m. to close.  Their regular menu will be available all day. It’s the perfect place to relax and spend the day with your loved ones or friends. 

In addition, all Café Esperanza teas and coffees will be on special, 3 for $25, mix and match any three. They are normally priced $10 each. 




Wednesday, February 4, 2015


  Celebrate Valentine's Day w/ “His & Hers” prix-fixe menus at 
Blue Hound Kitchen & Cocktails

Guests can expect thoughtful dishes from Executive Chef Sean Currid that are sure to ignite the passion this Valentine’s Day.

“His and Hers” Valentine’s Day at Blue Hound Kitchen & Cocktails
  • 4-course prix-fixe menu
  • Saturday, Feb. 14 from 5:30pm to 11:30pm
  • $80++ PER PERSON 
  • Cocktails available from Head Barkeep Stephanie Teslar, starting at $10
Menu options include:
  • Bacon Wrapped Oysters - Brioche, lemon and chive
  • Chilled Dungeness Crab - Celerian mousse, fennel, gaufrette and caviar
  • Local Arugula SaladBeets, fennel, blood orange, pickled shallots and feta
  • Sunchoke SoupCrispy shallots, extra virgin olive oil and parsley puree
  • Pork Belly and Scallop - Tomato Jam, turnip, truffle and veal jus
  • Petite Filet and Short Rib - organic mushrooms, parsnips and sauce perigoux
  • Petite Sweets - Macaroons, chocolate strawberries and blackberry and cabernet gelato 
To make a reservation, visit http://www.bluehoundkitchen.com/ or call 602-258-0231.




Tuesday, February 3, 2015

Free Pizza On National Pizza Day

Did you know that Americans eat approximately 350 slices of pizza per second? So it should come as no surprise that one of America’s favorite dishes would have its own day. Monday, February 9th is National Pizza Day. Locally owned and operated pizzeria, Fired Pie, is celebrating by offering buy one pizza get one pizza FREE at all of their nine locations on National Pizza Day. This offer is valid for dine in only.

Fired Pie allows you to take on the role of chef by picking and choosing your own type of dough, sauce and topping. The sophisticated-yet-affordable pizzeria also offers build-your-own salads. Fired Pie was born from the minds of Fred Morgan, Rico Cuomo and Doug Doyle. The trio worked together for more than 15 years, rising through the ranks of various restaurants. One night they found themselves brainstorming about the art of making a great pizza pie: dough, sauce, cheese, fresh herbs, meats, local organic ingredients—and knew with the right precision they could become real game-changers in the pizza industry.

The Phoenix-based pizza restaurant opened their first Fired Pie in the summer of 2013. They have locations in Chandler, Ahwatukee, Downtown Phoenix at the Collier Center, North Phoenix at Deer Valley Towne Center, a location at Park Central, two Scottsdale locations, another at Tanger Outlets and one in Tucson. www.firedpie.com


Sunday, February 1, 2014


Girl Scout Cookie Dessert Challenge is BACK this February
at Restaurants Across the Valley and Flagstaff

 Girl Scouts–Arizona Cactus-Pine Council is pleased to announce the return of its award-winning Girl Scout Cookie Dessert Challenge. The participating restaurants, and their creative desserts, are:


Restaurant: 32 Shea
Location: 10626 N. 32nd Street in Phoenix
Chef/Dessert Designer: Theresa “Chef T” Willie
Assigned Cookie: Thin Mint
Dessert: Double Chocolate Thin Mint Cookie Mousse

Restaurant: 5th and Wine
Location: 7051 E. 5th Avenue in Scottsdale
Chef/Dessert Designer: Enrique Sanchez
Assigned Cookie: Rah-Rah-Raisins
Dessert: Rah Rah Cookie Mud Pie

Restaurant: Bink’s Midtown, Bink’s Scottsdale and Café Bink’s
Locations: Phoenix, Scottsdale and Carefree
Chef/Dessert Designer: Amy Binkley
Assigned Cookie: Trefoils
Dessert: Banana Trefoil Puddin’

Restaurant: Blue Wasabi
Location: 2080 E. William Field Road in Gilbert
Chef/Dessert Designer: Christian Palomares
Assigned Cookie: Thin Mints
Dessert: Tempura Thin Mint Ice Cream

Restaurant: CHoP
Location: 2625 E. Queen Creek Road in Chandler
Chef/Dessert Designer: Grant Gates
Assigned Cookie: Tagalongs
Dessert: Tagalong Shortbread

Restaurant: Criollo
Location: 16 N. San Francisco Street in Flagstaff
Chef/Dessert Designer: Hillary Wamble
Assigned Cookie: Trefoils
Dessert: Citrus Trefoil Trifle

Restaurant: Del Frisco’s
Location: 2425 E. Camelback Road in Phoenix
Chef/Dessert Designer:
Assigned Cookie: Rah-Rah-Raisins
Dessert: Rum Raisin Ice Cream Sandwich

Restaurant: Different Pointe of View
Location: 11111 N. 7th Street in Phoenix
Chef/Dessert Designer: Lara Coleman
Assigned Cookie: Tagalongs
Dessert: Respect the Legacy

Restaurant: Gelato Spot
Location: 4166 N. Scottsdale Road in Scottsdale
Chef/Dessert Designer: Josh Bracher
Assigned Cookie: Samoas
Dessert: Samoa Cookie Gelato

Restaurant: Grimaldi’s
Locations: All Arizona locations throughout Chandler, Gilbert, Peoria, Scottsdale and Tucson
Chef/Dessert Designer: Cory Lattuca
Assigned Cookie: Thin Mints & Samoas
Desserts: Chocolate Thin Mint Cheesecake as well as a Samoa Cheesecake offering

Restaurant: Kelly’s at Southbridge
Location: 7117 E. 6th Avenue in Scottsdale
Chef/Dessert Designer: Kelli Casey
Assigned Cookie: Tagalongs
Dessert: Tagalong Chocolate Donut Holes

Restaurant: Lumberyard Brewery
Location: 5 S. San Francisco Street in Flagstaff
Chef/Dessert Designer: Richard Kimball
Assigned Cookie: Do-Si-Do
Dessert: Do-Si-Do Peanut Butter Gooey Cake 

Restaurant: Melting Pot
Locations: All Valley locations throughout Ahwatukee/Phoenix, Glendale and Scottsdale
Chef/Dessert Designer: Jon Boggs
Assigned Cookie: Thin Mints
Dessert: Melting Pot Dark Chocolate Mojito Fondue

Restaurant: Olive + Ivy
Location: 7135 E. Camelback Road in Scottsdale
Chef/Dessert Designer: Kelli Sappington
Assigned Cookie: Tagalongs
Dessert: Chocolate Peanut Butter Gelato with Girl Scout Tagalong Cookie Crunch 

Restaurant: Over Easy
Locations: All Valley locations throughout Arcadia, Gilbert, Mesa and Scottsdale
Chef/Dessert Designer: Aaron May
Assigned Cookie: Do-Si-Do
Dessert: Chocolate Do-Si-Dos Muffins

Restaurant: Rusconi’s
Location 10637 N. Tatum Blvd. in Phoenix
Chef/Dessert Designer: Michael Rusconi 
Assigned Cookie: Samoas
Dessert: Samoa Decadence

Restaurant: Sushi Roku
Location: 7277 E. Camelback Road in Scottsdale
Chef/Dessert Designer: Joy Butteweg
Assigned Cookie: Thin Mints
Dessert: Thin Mint Chocolate Mousse Dome

Restaurant: The Henry
Location: 4455 E. Camelback Road in Arcadia
Chef/Dessert Designer: Marissa Pintor
Assigned Cookie: Thin Mints
Dessert: Thin Mint Doughnuts

Restaurant: The Second Story
Location: 4166 N. Scottsdale Road in Scottsdale (upstairs from The Gelato Spot noted above)
Chef/Dessert Designer: Josh Bracher
Assigned Cookie: Samoas
Dessert: Bruleed Salted Chocolate Tart with Somoa Cookie Crust

Restaurant: Tom’s Thumb
Location: 9393 E. Bell Road in Scottsdale
Chef/Dessert Designer: Lisa Anderson
Assigned Cookie: Samoas
Dessert: Samoa The Tom-oa



Girl Scout Cookies will be on sale January 26 to March 8, 2015. Like last year, the Girl Scouts  will have all cookies on hand for immediate customer purchase.
For more information on the challenge, please visit www.girlscoutsaz.org/dessertchallenge. And be sure to get social with us! Tag any and all of your Girl Scout Cookie Dessert Challenge photos and posts with #DessertChallenge and #GirlScoutsAZ to join in the movement!
 



Tuesday, January 27, 2015

Gridiron Chef Throwdown to Benefit Pat Tillman Foundation



On Thursday January 29, 2015, football fans and foodies will unite! The Gridiron Chef Throw down event will feature renowned Food Network, Iron Chef winner, and Sanctuary’s Executive chef Beau Macmillan. Along with James Beard honoree, Food and Wine’s “top ten chef in America”, and Hotel Valley Ho’s Executive chef Chuck Wiley. 

Also participating is local restaurateur and chef Aaron May, and many more in this interactive and high-energy event. Four teams consisting of NFL stars, one Pat Tillman scholar, and one celebrity chef as team captain, will face-off in this throw down of savory concoctions! Hosted by comedian Brandt Tobler, sports/entertainment host and blogger, Renée Herlocker. Evening will include signature cocktails from local celebrity mixologist Micah Olson, first class dishes, live music from singer/songwriter Kelley James and more!

A portion of the profits will benefit the Pat Tillman Foundation.

When: 6-9pm, January 29th
Where: The Sands at Hotel Valley Ho
Cost: $195.00

For more information and to register, please visit gridironchefaz.eventbrite.com

presented by Nadlang Sports Marketing. 



Thursday, January 22, 2014

Super Bowl Tailgate Party on Saturday, Jan. 31st with The Food Truck Caravan

The Food Truck Caravan, which is held every Saturday night from 6:30 to 10:30 p.m. on the NW corner of 5th Ave. and Goldwater in Scottsdale is holding a special Super Bowl Tailgate Party on Saturday, Jan. 31st! There will be 15 amazing food trucks on the lot, plus a “Chowder Bowl Competition” between Roadriggers from Washington State and Lobster Lady from Maine. You decide which chowder is best! Will it be from Washington or New England?!

Jan. 31 Line Up: Sweet Magnolia, Queso Good, Aioli Burger, Flava Trailer, Grilled Cheese Truck, Triple Dot, Roadriggers, Lobster Lady, Buzz N Bee, SuperFarm SuperTruck, Yatai Ramen, Udder Delights and Waffle Love. The Caravan Café will feature specialty coffee drinks by Coffee on the Run and gourmet desserts by Sugar Jam Cookies. In addition, there will be a photo booth, games of corn hole, live music, additional seating and heaters and discounts to area merchants.

Caravaner’s can reserve an exquisite tent designed and sit back and enjoy the evening as a local chef takes you through a five course culinary adventure. The décor in the Mirage Tent is Moroccan themed with comfortable seating, posh pillows, blankets and lighting. The Mirage Tent rents for $75 and up per person, plus tax and gratuity.

The Pharaoh Tent is another exquisite tent that guests can rent for private parties. It’s decorated with comfortable seating, posh pillows, blankets and lighting and can be reserve for groups of 6-10 people. For $85 a night, you get a private place to sit. For $125 a night, you’ll get an attendant who will take you food order and bring it to you. You can also reserve tables that seat 6 people for just $20.00. To reserve either tent or tables, call Lori Baker at 480.251.1769.

Come join the fun and be a part of the excitement in Scottsdale on Saturday, Jan. 31st!




Wednesday, January 21, 2014

SUPER BOWL-BOUND SEATTLE SEAHAWKS AND NEW ENGLAND PATRIOTS CHEFS
TO JOIN MORE THAN 40 OTHER AWARD-WINNING CHEFS AT TASTE OF THE NFL
Star-studded Scottsdale event to benefit hunger relief in America; tickets for this Party with a Purpose® now available at www.TasteoftheNFL.com

More than 40 award-winning chefs from around the country will join Super Bowl-bound celebrity Chefs John Howie of Seastar Restaurant and Raw Bar in Seattle and Steve DiFillippo of Davio’s Northern Italian Steakhouse in Boston as they all participate in the 24th Annual Taste of the NFL Party with a Purpose®, held on the eve of Super Bowl XLIX, Jan. 31, 2015 at WestWorld of Scottsdale. Tickets to the Party with a Purpose® are available for purchase at www.TasteoftheNFL.com.

Chef’s Howie and DiFillippo have nearly 15 years of combined experience showcasing their culinary talents at the star-studded fundraising event. This year, Chef Howie will serve his signature tortilla soup with shrimp-avocado ceviche relish as Chef DiFillippo serves up his signature hand-rolled potato gnocchi with braised veal, beef, pork and tomato sauce.  

Each of these award-winning chefs from all 32 NFL markets will be paired with some of the greatest NFL’s players ever at the Party with a Purpose®, all in the effort to raise money for food banks throughout the United States. Every dollar raised allows food banks to distribute up to eight meals into their communities and more than $22 million – or 176 million meals - has been raised since the inception of the event.

This year’s participating chefs and NFL players are:

MARKET                                                     CELEBRITY CHEF                                    NFL PLAYER
Arizona Cardinals                               Chef Beau MacMillan                       NFL player Calais Campbell
Atlanta Falcons                                      Chef Kevin Rathbun                           NFL player Christ Draft
Baltimore Ravens                               Chef Nancy Longo                               NFL player Matt Birk
Buffalo Bills                                     Chef Mike Andrzejewski                                   NFL player Joe DeLamielleure
Carolina Panthers                              Chef Blake Hartwick                          NFL player Richie Brockel
Chicago Bears                                       Chef Carrie Nahabedian                NFL player Jerry Azumah
Cincinnati Bengals                             Chef Jean-Robert de Cavel           NFL player David Fulcher
Cleveland Browns                              Chef Rocco Whalen                           NFL player Al “Bubba” Baker
Dallas Cowboys                                   Chef Kent Rathbun                             NFL player Everson Walls
Denver Broncos                                   Chef Troy Guard                                   NFL player Karl Mecklenburg
Detroit Lions                                          Chef Brian Polcyn                                NFL player Lem Barney
Green Bay Packers                             Chef Justin Aprahamian                 NFL player Donny Anderson
Houston Texans                                   Chef Bruce Molzan                             NFL player Chester Pitts
Indianapolis Colts                              Chef Greg Hardesty                           NFL player Ken Dilger
Jacksonville Jaguars                         Chef Brian Whittington                                     NFL player Jordan Todman
Kansas City Chiefs                              Chef Debbie Gold                                NFL player Bobby Bell
Miami Dolphins                                   Chef Allen Susser                                NFL player John Offerdahl
Minnesota Vikings                             Chef Lenny Russo                                NFL player Randall McDaniel
National Football League             Chef Marc Payero                               NFL player Davin Joseph
New England Patriots                      Chef Steve DiFillippo                        NFL player Matt Light
New Orleans Saints                           Chef Tory McPhail                               NFL player Willie Roaf
New York Giants                                  Chef Kamal Rose                                 NFL player Bill Ard
New York Jets                                        Chef Taku Saito                                     NFL player Freeman McNeil
Oakland Raiders                                  Chef Paul Arenstam                          NFL player Ted Hendricks
Philadelphia Eagles                          Chef Jack McDavid                             NFL player Jerry Sisemore
Pittsburgh Steelers                           Chef Anthony Zallo                             NFL player Andy Russell
Pro Football Hall of Fame              Chef Shy Cellars                                   NFL player Roger Wehril
San Diego Chargers                           Chef Jonathan Hale                           NFL player Kellen Winslow, Sr.
San Francisco 49ers                          Chef David Lawrence                       NFL player Chris Doleman
Seattle Seahawks                               Chef John Howie                                  NFL player Craig Terrill
St. Louis Rams                                       Chef Gerard Craft                                NFL player Will Witherspoon
Tampa Bay Buccaneers                           Chef Marty Blitz                                    NFL player Brad Johnson
Tennessee Titans                               Chef Deb Paquette                            NFL player Michael Griffin
Washington Redskins                      Chef Jeffrey “JG” Goetjen              NFL player Brig Owens
Undefeated Miami Dolphins       Chef Peter Farrand                            NFL player Dick Anderson
Special Guest/Minnesota Vikings             Chef Lynne Hackman
“On behalf of everyone at Taste of the NFL, congratulations to these outstanding and tireless chefs,” said Taste of the NFL Founder and Executive Director Wayne Kostroski. “Thanks to their ongoing commitment, we are able to tackle the growing hunger epidemic in this country and hopefully realize our fundraising goal of eight million meals as part of Super Bowl XLIX in Arizona.”

This year’s Party with a Purpose fundraising event brings together exceptional cuisine, prominent chefs from around the country, some of the NFL’s greatest players, legendary coaches, Hollywood notables and sports celebrities as well as GRAMMY® award-winning country group, Little Big Town, all in an effort to support the fight against hunger. Andrew Zimmern, the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern, is this year’s national culinary host for the Party with a Purpose®. He will lead the charge alongside national celebrity spokesperson, Alyssa Milano.
Fans are encouraged to continue to lend their support by donating online to their favorite team’s chef at www.kickhungerchallenge.com.


 

Tuesday, January 20, 2015

Four New Restaurants Open in Advance of Record Attendance at Westgate Entertainment District
Fractured Prune, Hot N Juicy Crawfish, OPA Life Greek Cafe & Crave Open or Opening This Week


In less than two weeks, tens of thousands of people will descend on Westgate Entertainment District during the 2015 Pro Bowl, Super Bowl XLIX and Westgate’s own Super Music Series, a five-day free concert series leading up to Super Bowl. Beginning Weds. Jan. 28 through Super Bowl Sunday, Westgate’s WaterDance Plaza will transform into an outdoor concert venue with local and national bands hitting the stage. Each day will feature a different music genre, from classic rock and electronic dance music to country and 80’s hits. This is the Valley’s only free Super Bowl event.

“The restaurant offering at Westgate has never been more exciting or more diverse,” said David Sotolov, senior vice president of iStar Financial, owner of Westgate Entertainment District. “Football fanatics, music fans, families and those who just want to get in on the action will be coming from all over Arizona and the country to enjoy what Westgate has to offer. We’re proud to show off how significantly things have changed at Westgate in the last few years.”

These new additions to Westgate’s tenant mix brings the total number of new retail and office leases signed by owner iStar Financial to 20 since the company acquired Westgate Entertainment District.

Fractured Prune opened a1,463 square-foot location last week next to AMC Theatres, which is the third Valley location. Founded in 1976 in Ocean City, MD, the doughnut specialty shop garners crowds of doughnut lovers who line up in the early morning around the block in anticipation of tasting their own creation. Cake doughnuts are served hot and crispy on the outside and light and moist on the inside. Customers can custom-make their own doughnuts by choosing from more than 20 glazes, such as maple, mixed berry or caramel, and more than a dozen toppings. There are also pre-designed topping variations to choose from like Cookies and Cream, S’more and Strawberry Shortcake.

Hot N Juicy Crawfish is opening this Friday, serving crawfish and other seafood favorites like oysters, Dungeness crab, Blue crab, King crab, snow crab legs, lobster, clams and shrimp.  The restaurant company has eight popular restaurants with locations in California, Nevada, Florida and Washington DC. The 3,926 square-foot Glendale restaurant will be the second Arizona location.

Crave Gourmet Waffle Sandwiches, opening this week next to Johnny Rockets, is a new gourmet Belgian waffle restaurant unlike anything in the Valley from the owner of Razzleberriez Frozen Yogurt. Crave serves breakfast, lunch, dinner and dessert and has a variety of savory and sweet waffle combinations including waffle sandwiches, salads, sweet waffle desserts and shakes.

OPA Life Greek Café, a Greek restaurant with a full-line coffee bar is now open for breakfast, lunch and dinner. The 2,501 square-foot restaurant has a large patio overlooking Fountain Park in front of AMC. The newly launched brand, established by experienced restaurateurs, brings the liveliness of Greek culture and combine it with the flavors of the Mediterranean within an affordable dining experience.



Wednesday,January 7, 2014

TASTE OF THE NFL Announces Top 4 Winners of its “Flavors of the Valley” Restaurant Competition and Fundraising Campaign

TASTE OF THE NFL (TNFL) today announced the top four winners of its “Flavors of the Valley” restaurant competition and fundraising campaign as part of TNFL’s annual Kick Hunger Challenge®. Litchfield’s at the Wigwam, Dos Gringos, Four Peaks and Bourbon Jack’s were the top four fundraisers among 16 restaurants that participated in campaign. Proceeds from the three-month fundraising effort (Oct. 1 – Dec. 31, 2014) will be distributed to two Valley food banks – St. Mary’s Food Bank Alliance and Vista del Camino.

As the top fundraisers, Litchfield’s at The Wigwam, Dos Gringos, Four Peaks and Bourbon Jack’s will join Chef Eddie Matney and his famed Eddie’s House in the “Flavors of the Valley” showcase, hosted by Valley GMC Dealers, at TNFL’s Party with a Purpose® held on the eve of Super Bowl XLIX on Saturday, Jan. 31, 2015 at WestWorld of Scottsdale. Chef Eddie Matney, a 15-year veteran of Taste of the NFL, will serve as the Culinary Host of the Flavors of the Valley restaurants that evening.

Nearly $60,000 was raised during the three month campaign as each participating Valley-based restaurant featured a special dining promotion with 100 percent of promotion proceeds benefitting the two local food banks.

Participating restaurants included Blanco Tacos & Tequila, Bourbon Jack's, Citizen Public House, Culinary Dropout, Dos Gringos, The Gladly, EVO, Foosia – Asia Fresh, Half Moon Windy City Sports Grill, Four Peaks, Litchfield’s at The Wigwam, O.H.S.O., Phoenix City Grille, Scramble - a Breakfast Joint, Sol Mexican Cocina, and Zinburger.

“We are deeply appreciative of the efforts of all 16 local restaurants who participated in our Kick Hunger Challenge,” said TNFL Founder and Executive Director Wayne Kostroski. “They’re all winners to us. It’s because of their dedication to our cause that we are closer to reaching our fundraising goal of one million dollars raised as part of Super Bowl XLIX in Arizona.”

TNFL’s star-studded Party with a Purpose® event brings together exceptional cuisine, prominent chefs from around the country, including Arizona Cardinals Celebrity Chef Beau MacMillan of Sanctuary on Camelback Mountain along with NFL players, coaches, legends and more. The evening culminates with a concert by GRAMMY® award-winning country group, Little Big Town, presented by American Family Insurance.

As part of the organization’s commitment to rallying the country’s top chefs to raise awareness and money, TASTE OF THE NFL has partnered with Andrew Zimmern as this year’s national culinary host for its Party with a Purpose®. Zimmern, the creator, host and co-executive producer of Travel Channel’s hit series, Bizarre Foods with Andrew Zimmern, will lead the charge along side national celebrity spokesperson, Alyssa Milano.

Tickets for Party with a Purpose® are on sale now and can be purchased at www.tasteofthenfl.com. This event has sold out in advance of the event each year, so a purchase of tickets and tables is encouraged. Every dollar raised will create eight meals for families in need. Every purchase and donation can change lives.

Company support for this year's 24th anniversary Party With a Purpose® includes E & J Gallo, Low T Centers, City of Scottsdale, Valley GMC Dealers, American Family Insurance, Scottsdale CVB, and Arizona-based AVNET.

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